Chicken Sate Rice Recipe
w / a side of peanut sauce & ketchup
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Ingredients
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Chicken Sate
Peanut Sauce
Rice & Garnish
Method
Chicken Sate
- 1
Prepare skewers & chicken
If using wooden or bamboo skewers, submerge them in water for at least 30 minutes to prevent burning. Trim excess fat from chicken thighs and cut into 1-inch pieces.
- 2
Make marinade
In a medium bowl whisk together soy sauce, coconut milk, brown sugar, lime juice, minced garlic, grated ginger, turmeric, ground coriander, vegetable oil, salt and black pepper until sugar dissolves.
- 3
Add chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).
- 4
Thread marinated chicken pieces onto soaked skewers, leaving a small gap between pieces to ensure even cooking.
- 5
Cook chicken
Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill skewers 3–4 minutes per side (total 6–8 minutes) until chicken is cooked through and has char marks; internal temperature should reach 165°F (74°C). Alternatively, broil 4–5 minutes per side in a hot oven.
- 6
Once cooked, transfer skewers to a plate and let rest 3–5 minutes before serving.
Peanut Sauce
- 7
Combine and heat
In a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, fish sauce (if using) and sriracha. Whisk gently until smooth and warm, about 3–5 minutes. Do not boil.
- 8
If sauce is too thick, whisk in water, 1 tablespoon at a time, until it reaches a dipping consistency.
- 9
Taste and adjust: add more lime for acidity, sugar for sweetness, or sriracha for heat. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.
Rice & Plating
- 10
Cook rice
Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
- 11
Assemble
Divide cooked rice between two plates (about 1/2 cup cooked rice per serving if making two servings). Place 3–4 chicken sate skewers on each plate beside the rice. Add sliced cucumber and sprinkle chopped cilantro over rice and chicken. Serve peanut sauce in a small bowl alongside, and a small ramekin of ketchup on the side. Garnish with lime wedges.
- 12
Serve immediately with extra peanut sauce spooned over chicken if desired.