Chicken Satay With Spicy Peanut SauceServes 5 Main Courses
This Indonesian and Thai inspired dish is a perfect combination of spice and flavor. The dish is also known in their culture as “Sate Ponorogo” its a specialty in their region and a popular known street food. It’s a dish that consist of skewered grilled marinated protein or tofu and then seared to perfection and served with their traditional spicy peanut sauce. I like to serve these skewers with a buffet of specialty sides like steamy jasmine rice, sweet and sour cabbage slaw and lime wedges. Enjoy this flavorful feast!
1 1/2 pounds skinless, boneless chicken breasts [cut into thick strips]
1 cup plain yogurt
2 teaspoon freshly ginger [grated]
1 teaspoon fresh garlic [minced]
½ teaspoon of cumin [powder]
1 tablespoon curry powder [powder]
20 wooden skewers [soak in water 15 minutes]
2 tablespoons oil
2 long bunches of scallions [cut into thin diagonals]
Ingredients For Spicy Peanut Sauce
3 tablespoons peanut butter [smooth]
1/4 cup coconut milk
2 teaspoons fish sauce [optional]
2 teaspoons chili-garlic sauce or red chili paste
1 tablespoon fresh lime juice
1 ½ water [warm]
1 tablespoon honey or agave
In a large bowl pour in your yogurt, ginger, garlic, cumin and curry; mix well to combine all of the flavors, season with a bit of salt if you’d like. Place the thick chicken strips into the yogurt marinade and toss to coat the meat, tofu or vegetables. Cover the marinade and refrigerate for an hour. Prepare the sauce and soak your skewers in the meantime.
Spicy Peanut Sauce
In a medium bowl pour in your coconut milk, peanut butter, fish sauce, red chili paste, lime juice, honey and warm water. Stir or whisk well until all is mixed and smooth. Once the mix is done pour it in a serving bowl and set aside.
Take your soaked skewers and start by threading the chicken pieces down the middle of the skewers; there should about 2-3 pieces of chicken strips per skewer [see picture]. Place your grill pan or large sauté pan at a medium high heat and brush the whole pan with oil to prevent the skewers from sticking. Grill the satay skewers for 3 to 5 minutes on each side, until seared and cooked. Serve the satays on a large platter and sprinkle the tops with the thinly sliced scallions and the side of spicy peanut dipping sauce.
Vegetarian – You can substitute the chicken for tofu or a meaty vegetable like eggplant, zucchinis, whole mushrooms, whole cherry tomatoes or pearl onions to marinate, skewer and grill.