Chicken Satay with Peanut Sauce
Contains statutory allergens: Gluten, Soy, Peanuts
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Ingredients (15)
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Instructions (5)
Rinse jasmine rice in cold water and cook in a covered saucepan according to packaging instructions until fluffy.
Slice chicken breast into long, thin strips. In a bowl, combine soy sauce, rapeseed oil, minced garlic, finely grated ginger, ground cumin, ground cilantro, turmeric, and brown sugar. Toss chicken strips in the marinade and let sit for 15 minutes.
To make the peanut sauce, add peanut butter, coconut milk, soy sauce, brown sugar, freshly squeezed lime juice, sambal oelek, remaining minced garlic, and grated ginger to a small saucepan. Heat gently over medium-low heat while whisking until smooth and creamy.
Thread the marinated chicken strips onto skewers in an accordion fashion. Heat remaining rapeseed oil in a grill pan or skillet over medium-high heat. Cook skewers for 3–4 minutes per side until golden brown and cooked through.
Slice cucumber into crisp sticks or rounds. Serve chicken satay skewers hot alongside warm peanut sauce, jasmine rice, and cucumber slices.
