Indonesian Chicken Satay with Peanut Sauce & Coconut Rice (simple make your own takeout)

This is one of my favorite recipes for making your own take-out dinners. (full recipe with pictures at: http://ift.tt/1OiAk9j) This recipe is enough for 2 people, but works great as an appetizer as well. My husband and I love coconut rice, so I usually make more than what is listed below.

Chicken: ~ 2 boneless, skinless chicken breasts

Instructions: Method 1: To make traditional satays – Cut chicken into strips and weave onto skewers. Marinate. Method 2: To make more of a take-out/plated dish: Cut chicken into small strips or pieces. Marinate.

Indonesian Satay Marinade: ~ 3/4 cup soya sauce ~ 1/2 cup packed brown sugar ~ 2 TBSP cooking oil ~ 1 garlic clove (crushed) ~ 1 tsp ground or fresh coriander ~ 1/2 tsp ground cumin ~ 1/2 tsp powdered or fresh ginger

Instructions: Combine ingredients in a bowl and mix (I like to use a Piano Wire Wisk, shown here, $10).

Add chicken to the bowl. Ensure chicken is fully covered in the marinade. Marinate chicken for 1/2 hour minimum.

Cooking the Chicken: Cook chicken in a non-stick skillet until done.

Coconut Rice: I prefer to use a rice cooker when making rice. That way it always turns out perfectly and it doesn’t take up another element on the stove. The one I have is from Krups, but is NLA, but a great option is the Cuisinart 7-Cup Rice Cooker. ~ 1 can of Coconut Milk (usually about 400mL) ~ 100mL water (to supplement required liquid for rice) ~ 1 cup Rice (I used Thai Jasmine Rice but you can use whatever suits you if you have a preference) Note: I like to start the rice cooker when the chicken starts to marinate.

Peanut Sauce: ~ 1/4 cup peanut butter ~ 1/2 cup water ~ 2 TBSP brown sugar ~ 1 TBSP soya sauce ~ 2 tsp lemon juice ~ 1 TBSP crushed chili peppers

Instructions: Combine all ingredients in a small pot. Simmer on the stove top. Add cornstarch/water to thicken if required (like you would with homemade gravy). Method 1: Serve peanut sauce to a bowl for dipping. Method 2: Add peanut sauce to cooked chicken. Serve on top of rice.

Garnish: I like to garnish this with chopped fresh coriander, chopped peanuts, julienned red pepper, chopped scallions/green onions and chopped chili peppers.

Wine Pairing: I like to pair this dish with an off-dry Riesling. I really like the Kung Fu Girl Riesling. Kung Fu Girl Riesling Label

Helpful tips: ~ Chill your white wine before beginning to prep/cook ~ Start your rice cooker when the chicken begins to marinate ~ Start your peanut sauce on the stove when you begin cooking your chicken ~ Garnish with fresh ingredients

Enjoy!

bon appetit