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.
~ 2 boneless, skinless chicken breasts
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
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.
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.
~ 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.
I like to garnish this with chopped fresh coriander, chopped peanuts, julienned red pepper, chopped scallions/green onions and chopped chili peppers.
I like to pair this dish with an off-dry Riesling. I really like the Kung Fu Girl Riesling.
~ 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