Elegant Indonesian Dinner: Spicy Chicken Satay with Peanut Sauce and Coconut Rice Bowl
A flavorful indonesian dinner perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Nuts (peanuts)
Ingredients
- 400g boneless skinless chicken breast
- 1 cup jasmine rice
- 1 can (400ml) coconut milk
- 2 cups water
- Salt, to taste
- 8 wooden skewers
- Fresh cilantro leaves, for garnish Spicy Peanut Sauce:
- 1 cup unsalted peanuts, roasted and unsalted
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tsp chili paste
- 1 tsp sugar
- 2 cloves garlic
- 1/4 cup water
Instructions
- Begin by making the coconut rice: In a medium pot, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes or until all liquid has been absorbed. Season with salt to taste.
- While the rice is cooking, prepare the chicken satay: Cut the chicken into 1 inch cubes and thread onto skewers. Set aside.
- To make the spicy peanut sauce, blend all ingredients in a food processor or blender until smooth.
- Preheat a grill or grill pan to medium high heat. Grill the chicken satay for 5 minutes per side or until cooked through.
- Assemble the dish by placing coconut rice at the bottom of each bowl, followed by grilled chicken satay skewers and a generous dollop of spicy peanut sauce. Garnish with fresh cilantro leaves.
Chef’s Insight
To add an extra touch of flavor and aroma, serve the chicken satay with a side of steamed vegetables seasoned with a touch of garlic and chili paste.
Notes
Feel free to adjust the spice level of the peanut sauce according to your preference.