Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad

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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 2 servings
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Ingredients

Chicken Shrimp Satay:

3 Thai chiles, sliced thin 

2 tablespoons fresh cilantro leaves, finely chopped

1 orange, zested and juiced

1 orange, zested and juiced 

2 tablespoons rice wine vinegar 

1 tablespoon Mirin

Kosher salt and freshly ground black pepper, to taste

2 boneless skinless chicken breast halves, cut into 8 cubes 

8 shrimp, peeled, deveined, and tail removed

Coconut Peanut Sauce:

2 tablespoons peanut oil

5 Thai chiles, sliced thin

4 cloves garlic, sliced thin

1/2 cup rice wine vinegar

1 1/2 cups coconut milk

5 tablespoons peanut butter

Kosher salt and freshly ground black pepper, to taste

1/2 teaspoon dried red pepper flakes

Fresh Vegetable Salad, recipe follows:

Fresh Vegetable Salad:

2 cups Napa cabbage, washed and julienned

1 small red pepper, julienned thin

1 small yellow pepper, julienned thin

1 small red onion, julienned thin

1 cup snap peas, julienned thin

2 tablespoons finely chopped fresh cilantro leaves

Juice of 1 orange

2 tablespoons rice wine vinegar

2 tablespoons peanut oil

1 tablespoon red wine vinegar 

Kosher salt and freshly ground black pepper, to taste

Directions

Special equipment:
4 long wooden skewers, soaked in water
  1. Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours. 
  2. Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside. 
  3. Preheat a grill or grill pan. 
  4. Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.

Fresh Vegetable Salad:

  1. Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.