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Home Satay with peanut sauce and rice

Satay with peanut sauce and rice

Asian Indonesian Chicken Family Satay Peanut sauce Weeknight dinner

Satay is one of those dishes you always crave. Marinated chicken on a stick, a thick peanut sauce on the side and a heap of rice. For the perfect brown crust you need a good 32 cm frying pan so all the skewers fit in the pan at once and you don't have to wait. The peanut sauce you make yourself in a few minutes and you can really taste the difference.

x_ckl_recipe_markerSatay with peanut sauce and rice Juicy chicken satay with a rich, creamy peanut sauce and fluffy rice. This is the recipe that makes everyone at the table happy. How to make satay with peanut sauce and rice? Main course Indonesian 4 servings 20 min 70 min

Cut the chicken breast into cubes of about 2 by 2 cm and put them in a bowl.
Mix the ketjap manis, garlic, sambal, turmeric, ground coriander and oil into the chicken in the bowl. Cover and let marinate in the fridge for at least 30 minutes — longer is fine.
Thread the chicken cubes onto the wooden skewers, about 4 to 5 pieces per skewer.
Cook the rice according to the package instructions until tender and keep warm.
Make the peanut sauce: put the peanut butter, coconut milk, ketjap manis, sambal, lime juice and a pinch of salt in a small saucepan. Warm over low heat and stir until smooth. Add some water if the sauce becomes too thick.
Heat the frying pan over medium-high heat with a splash of oil. Fry the satay skewers in batches until golden brown and cooked through, about 8 to 10 minutes per batch. Turn them regularly.
Serve the satay skewers on a plate with rice, a generous drizzle of peanut sauce and optionally some cucumber and atjar. Garnish with chopped fresh coriander or spring onion.

Asian Indonesian Chicken Family Satay Peanut sauce Weeknight dinner 700 g chicken breast 3 tbsp ketjap manis 2 garlic cloves, crushed 1 tsp sambal oelek 1 tsp turmeric 1 tsp ground coriander 2 tbsp sunflower oil 300 g basmati rice 12-14 wooden satay skewers (pre-soaked in water) For the peanut sauce: 150 g natural peanut butter 150 ml coconut milk 2 tbsp ketjap manis 1 tsp sambal oelek Juice of 1 lime Pinch of salt A splash of water as needed Optional: fresh coriander, spring onion, cucumber, atjar 32 cm frying pan Saucepan Mixing bowl Satay skewers Wooden spoon Garlic press Cutting board Chef's knife Frying Pan 32 cm frying-pan-32-cm Skewer skewer Garlic Press garlic-press Sauce pan saucepan Beka Frying pan Maestro Ø 32 cm stainless steel with helper handle – suitable for all heat sources – without non-stick coating Beka Koekenpan Blackwell Frying pan sheet steel Lyonnaise pan Ø 32 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Quick stir-fry with chicken and cashew nuts foodies-quick-stir-fry-with-chicken-and-cashew-nuts Creamy Butter Chicken foodies-creamy-butter-chicken Pulled chicken tikka masala foodies-pulled-chicken-tikka-masala Bami goreng with vegetables and egg foodies-bami-goreng-with-vegetables-and-egg

Recipe

Satay with peanut sauce and rice

Juicy chicken satay with a rich, creamy peanut sauce and fluffy rice. This is the recipe that makes everyone at the table happy.

Course	Main course
Kitchen	Indonesian
Servings	4 servings

Preparation time

Preparation time	20 min
Total	70 min

Equipment

32 cm frying pan
Saucepan
Mixing bowl
Satay skewers
Wooden spoon
Garlic press
Cutting board
Chef's knife

Ingredients

700 g chicken breast
3 tbsp ketjap manis
2 garlic cloves, crushed
1 tsp sambal oelek
1 tsp turmeric
1 tsp ground coriander
2 tbsp sunflower oil
300 g basmati rice
12-14 wooden satay skewers (pre-soaked in water)
For the peanut sauce:
150 g natural peanut butter
150 ml coconut milk
2 tbsp ketjap manis
1 tsp sambal oelek
Juice of 1 lime
Pinch of salt
A splash of water as needed
Optional: fresh coriander, spring onion, cucumber, atjar

How to make satay with peanut sauce and rice?

Cut the chicken breast into cubes of about 2 by 2 cm and put them in a bowl.
Mix the ketjap manis, garlic, sambal, turmeric, ground coriander and oil into the chicken in the bowl. Cover and let marinate in the fridge for at least 30 minutes — longer is fine.
Thread the chicken cubes onto the wooden skewers, about 4 to 5 pieces per skewer.
Cook the rice according to the package instructions until tender and keep warm.
Make the peanut sauce: put the peanut butter, coconut milk, ketjap manis, sambal, lime juice and a pinch of salt in a small saucepan. Warm over low heat and stir until smooth. Add some water if the sauce becomes too thick.
Heat the frying pan over medium-high heat with a splash of oil. Fry the satay skewers in batches until golden brown and cooked through, about 8 to 10 minutes per batch. Turn them regularly.
Serve the satay skewers on a plate with rice, a generous drizzle of peanut sauce and optionally some cucumber and atjar. Garnish with chopped fresh coriander or spring onion.

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A large frying pan is really your best friend here. Getting all the skewers in the pan at once means everyone can eat at the same time, which makes this dish perfect for a cosy meal with a group. Use a pan with a good non-stick surface so you can cook the chicken with less fat and still get that lovely crust.

Make the peanut sauce a day ahead if you want to prepare in advance. It only gets better the next day. Store it in the fridge and warm it gently over low heat with a splash of water just before serving. That way you can have this dish on the table in no time, even on weeknights.

Related products

Beka Frying pan Maestro Ø 32 cm stainless steel with helper handle – suitable for all heat sources – without non-stick coating

In stock

€99,-

Blackwell Frying pan sheet steel Lyonnaise pan Ø 32 cm – without non-stick coating

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~~€69,99~~ €49,99

-28%

De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating

Related categories

Frying Pan 32 cm

Skewer

Garlic Press

Sauce pan

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