This is one of my favorite recipes for making your own take-out dinners.  This recipe is enough for 2 people, but works great as an appetizer as well.  My husband and I love coconut rice, so I usually make more than what is listed below.

Chicken:

~ 2 boneless, skinless chicken breasts
Instructions:
Method 1: To make traditional satays – Cut chicken into strips and weave onto skewers.  Marinate.
Method 2: To make more of a take-out/plated dish: Cut chicken into small strips or pieces.  Marinate.  

Indonesian Satay Marinade:

~ 3/4 cup soya sauce
~ 1/2 cup packed brown sugar
~ 2 TBSP cooking oil
~ 1 garlic clove (crushed)
~ 1 tsp ground or fresh coriander
~ 1/2 tsp ground cumin
~ 1/2 tsp powdered or fresh ginger

Instructions:

Combine ingredients in a bowl and mix (I like to use a Piano Wire Wisk, shown here, $10).

Add chicken to the bowl.  Ensure chicken is fully covered in the marinade.  Marinate chicken for 1/2 hour minimum.

Cooking the Chicken: Cook chicken in a non-stick skillet until done.

Coconut Rice:

I prefer to use a rice cooker when making rice.  That way it always turns out perfectly and it doesn’t take up another element on the stove.  The one I have is from Krups, but is NLA, but a great option is the Cuisinart 7-Cup Rice Cooker.
~ 1 can of Coconut Milk (usually about 400mL)
~ 100mL water (to supplement required liquid for rice)
~ 1 cup Rice (I used Thai Jasmine Rice but you can use whatever suits you if you have a preference)
Note: I like to start the rice cooker when the chicken starts to marinate.

Peanut Sauce:

~ 1/4 cup peanut butter
~ 1/2 cup water
~ 2 TBSP brown sugar
~ 1 TBSP soya sauce
~ 2 tsp lemon juice
~ 1 TBSP crushed chili peppers
Instructions: Combine all ingredients in a small pot.  Simmer on the stove top.  Add cornstarch/water to thicken if required (like you would with homemade gravy).
Method 1: Serve peanut sauce to a bowl for dipping.
Method 2: Add peanut sauce to cooked chicken.  Serve on top of rice.

Garnish:

I like to garnish this with chopped fresh coriander, chopped peanuts, julienned red pepper, chopped scallions/green onions and chopped chili peppers.

Wine Pairing:

I like to pair this dish with an off-dry Riesling.  I really like the Kung Fu Girl Riesling.

Helpful tips:

~ Chill your white wine before beginning to prep/cook
~ Start your rice cooker when the chicken begins to marinate
~ Start your peanut sauce on the stove when you begin cooking your chicken
~ Garnish with fresh ingredients

Enjoy!