Chicken Satay with Peanut Sauce
Served with steamed jasmine rice and sesame cucumber salad.
Ingredients for 2
- 1 lb boneless chicken breast or thigh
- ¾ tbsp oyster sauce
- ½ tbsp ground tumeric
- 1 tbsp sugar
- 1 tbsp coconut milk
- 1 ½ tbsp peanut butter (creamy)
- ½ tbsp red curry paste
- water to thin peanut sauce
Side: Steamed jasmine rice
- ⅔ cup jasmine rice
- 1 cup water
Side: Sesame cucumber salad
- 1 cucumber
- 2 tsp rice vinegar
- ½ tsp sesame oil
Instructions
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Cut the chicken into 1/2 inch thick strips.
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Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an hour.
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About 25 minutes before serving, start the rice: rinse the jasmine rice, then bring it to a boil with the water and a pinch of salt. Cover, simmer on low for 15 minutes, then turn off the heat and keep covered until serving.
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Optionally, you can skewer the meat with wooden skewers.
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Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.
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Grill chicken until cooked through.
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Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
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Cook for 1-2 min stirring frequently.
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Serve chicken with peanut sauce for dipping.