Satay Chicken with Creamy Peanut Sauce | Cucumber | By ComeChefThis
4 persons | Poultry | Meat | Main dish
Prep time
1HR
1HR
Cook time
30 MIN
30 MIN
Total time
1,5 HR
1,5 HR
Prep time
This recipe was created in collaboration with Come Chef this
- Are you using wooden skewers? If so, soak them in water first to prevent them from burning on the Kamado.
- For the satay, mix all marinade ingredients together.
- Add the chicken and let it marinate for at least 1 hour.
- Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 200°C. For this recipe, use direct heat.
Cook time
- Thread the marinated chicken onto skewers and grill until golden brown.
- To make the peanut sauce, combine all ingredients in a small pan and heat gently over low heat.
- Add liquid until the sauce becomes smooth and creamy.
- Cut the carrot into julienne. Slice the cucumber into ribbons and mix with lime, sushi vinegar, honey, and salt.
- Sprinkle with sesame seeds.
- Serve rice on the plate, place the satay skewers diagonally on top, and add the cucumber ribbons and peanut sauce.
- To finish the dish, top with peanuts and fresh herbs.
- Et voilà, chef’s kiss!
Back to
Ingredients
Satay
• 500 gr chicken breast, diced
• 2 shallots, finely chopped
• 2 cloves garlic
• 1–2 tbsp sambal
• 1 tsp ground coriander
• Pinch of galangal powder
• 1 tsp ground ginger
• 1 tsp salt
• 1 tsp brown sugar
• 2 tbsp peanut oil
• 2 tbsp sweet soy sauce
Peanut Sauce
• 3 tbsp peanut butter (100% peanuts)
• 1 tsp sambal
• 1 clove garlic
• 1 tsp brown sugar
• 1–2 tbsp sweet soy sauce
• ± 100 ml coconut milk (or water)
• Squeeze of lime
• Pinch of salt
Cucumber Ribbons
• 1 large cucumber
• Juice of ½ lime
• 3 tbsp sushi vinegar
• 1 tsp honey
• Pinch of salt
• 1 tsp sesame seeds
Serving
• White jasmine or pandan rice
• Finely chopped peanuts
• Cilantro or parsley
Requirements
- Wooden skewers or BBQ skewers
