Recipe courtesy of Jenny Wouters
Indonesian Satay
- Level: Easy
- Yield: 4 appetizer or 2 main course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1041
- Total Fat
- 79
- Saturated Fat
- 16
- Carbohydrates
- 34
- Dietary Fiber
- 7
- Sugar
- 15
- Protein
- 62
- Cholesterol
- 99
- Sodium
- 1406
- Total: 2 hr (includes marinating time)
- Active: 30 min
Ingredients
Satay:
2 boneless, skinless chicken breasts
2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
Peanut Sauce:
2 cups smooth peanut butter
2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
Sweet Soy Dipping Sauce:
2 tablespoons sweet soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno chile, minced
Juice of 1/2 lemon (about 1 tablespoon)
Directions
Special equipment:
6 to 7 wooden skewers, soaked in water for at least 30 minutes- For the satay: Cut the chicken into 1-inch cubes.
- Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
- For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
- Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
- For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
- Prepare a grill or grill pan for high heat. Brush the grill with oil
- Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.