Satay Chicken with Delicious Peanut Sauce & Fresh Cucumber Salad
  • Prep time: 25 minutes
  • Calories: 700
From street carts to five-star restaurants, satay is everywhere in Indonesia. Different regions are famous for different styles and here you create one of the more classic preparations; skewered chicken served with rich, flavourful peanut sauce and paired with a cucumber salad. Don't forget to share the moment #youplateit on Instagram or Facebook.
  • 3 of Chicken Thighs (skinless)
  • 2 of Lebanese Cucumber
  • 3 x 5g Pack of Soy Sauce
  • 1 Small Bunch of Coriander
  • 1 of Red Onion
  • 34 Cup of Jasmine Rice
  • 12 Cup of Satay Sauce
  • 6 of Wooden Skewers 6in
  • 1 of Green Capsicum (small)

Prepare Ingredients:

If using your BBQ turn it on now. Peel the cucumber into thin slices lengthways. De-seed capsicum and cut into 2-3 cm pieces. Pick the coriander leaves and roughly chop (discard stems). Peel and thinly slice 14 of the red onion, cut the remainder into 2-3 cm pieces. Dice the chicken into 2-3 cm chunks. Put diced chicken in a bowl and coat with soy sauce.

Cook Rice:

In a medium pot, bring 112 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Leave pan covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cook Chicken:

While the rice cooks, thread the marinated chicken, red onion pieces and capsicum onto the skewers. In a large non-stick pan (or BBQ), heat oil on medium-high until hot. Add the chicken skewers and cook 3-4 minutes per side, or until browned and cooked through. Transfer the chicken to a plate.

Prepare Cucumber Salad:

In a medium bowl, combine the cucumber, as much of the sliced red onion as you’d like (you may have leftover), 12 the coriander and a drizzle of olive oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.

You Plate It:

Divide the cooked rice and cucumber salad between plates. Place the finished chicken skewers on top of the rice, and season to taste. Garnish with the remaining coriander. Serve with the satay sauce on the side for dipping. Enjoy!