Hello everyone! Welcome back to Al’s Cooking Blog. Today, I am absolutely thrilled to share a recipe that’s bursting with flavor and a true delight to the senses: Exotic Indonesian Flavors – Savory Chicken Satay with Peanut Sauce and Coconut Rice.
As a father of four, I’m always on the lookout for meals that can not only satisfy my adventurous palate but also bring smiles to my children’s faces. This dish does exactly that with its vibrant, aromatic flavors and tender, juicy chicken. Plus, it’s surprisingly easy to prepare!
Our meal today takes inspiration from the bustling streets of Indonesia, where the smell of chicken satay grilling over open flames is simply irresistible. The key to a good chicken satay is all in the marinade. The soy sauce, honey, lime juice, and spices meld together overnight to create a flavor-packed bite.
The satay is paired with a rich and creamy peanut sauce, made from roasted peanuts, soy sauce, lime juice, and a hint of chili for some warmth. This thick and luscious sauce adds the perfect finishing touch, making every bite a delightful experience.
Of course, no meal is complete without a comforting side, and our coconut rice is just that! The rich, aromatic coconut milk-infused jasmine rice complements the satay perfectly, offering a balance to the bold flavors of the chicken and peanut sauce.
Alright, let’s dive into the ingredients and method to make this wonderfully exotic dish.
### Ingredients:
- 500g chicken breast, cut into strips
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- 200g jasmine rice
- 400ml coconut milk
- 200ml water
- 1 tsp salt
- 100g roasted peanuts
- 2 tbsp soy sauce (for peanut sauce)
- 2 tbsp lime juice (for peanut sauce)
- 1 tbsp brown sugar
- 1 garlic clove, minced (for peanut sauce)
- 1 red chili, chopped
- 50ml water (for peanut sauce)
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
- Wooden skewers, soaked in water
### Method:
- In a large bowl, mix together 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric powder, and 2 tbsp vegetable oil to form the marinade.
- Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a medium saucepan, combine 200g jasmine rice, 400ml coconut milk, 200ml water, and 1 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 10 minutes before fluffing with a fork.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken strips onto soaked wooden skewers.
- Grill the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- While the chicken is grilling, prepare the peanut sauce. In a food processor, blend 100g roasted peanuts, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 minced garlic clove, 1 chopped red chili, and 50ml water until smooth. Adjust the consistency with more water if needed.
- Serve the chicken satay hot, drizzled with the peanut sauce, alongside the coconut rice. Garnish with fresh coriander leaves and lime wedges.
I promise you, this dish will transport you straight to Indonesia, right from the comfort of your home. My kids absolutely loved the combination of sweet, spicy, and savory flavors, and I bet your family will too!
Give it a try, and don’t forget to leave a comment below to let me know how it turned out and if you made any fun tweaks to the recipe. Until next time, happy cooking!
– Al
Ingredients
- 500g chicken breast, cut into strips
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 2 tbsp vegetable oil
- 200g jasmine rice
- 400ml coconut milk
- 200ml water
- 1 tsp salt
- 100g roasted peanuts
- 2 tbsp soy sauce (for peanut sauce)
- 2 tbsp lime juice (for peanut sauce)
- 1 tbsp brown sugar
- 1 garlic clove, minced (for peanut sauce)
- 1 red chili, chopped
- 50ml water (for peanut sauce)
- Fresh coriander leaves, for garnish
- Lime wedges, for serving
- Wooden skewers, soaked in water
Method
- In a large bowl, mix together 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric powder, and 2 tbsp vegetable oil to form the marinade.
- Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In a medium saucepan, combine 200g jasmine rice, 400ml coconut milk, 200ml water, and 1 tsp salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit for 10 minutes before fluffing with a fork.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken strips onto soaked wooden skewers.
- Grill the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- While the chicken is grilling, prepare the peanut sauce. In a food processor, blend 100g roasted peanuts, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, 1 minced garlic clove, 1 chopped red chili, and 50ml water until smooth. Adjust the consistency with more water if needed.
- Serve the chicken satay hot, drizzled with the peanut sauce, alongside the coconut rice. Garnish with fresh coriander leaves and lime wedges.
