Chicken satay is a traditional Indonesian dish of marinated, skewered, roasted meat. It’s quick and easy to make, not to mention delicious. If you have a barbecue you’ll get a nice roasty flavor, but it should work fine in an oven too. The kids always ask if there are leftovers of this one.
Ingredients
2 lb chicken breast
1/3 bottle Trader Joe’s Island Soyaki sauce (or teriyaki sauce)
1 13 oz can coconut milk
1/4 cup peanut butter
1/3 cup brown sugar
1/4 cup soy sauce
1 tbsp curry powder
Juice of 2 lemons, squeezed
Directions
Cut the chicken breast up into large bite-sized pieces. Put in a baking dish and soak with Island Soyaki marinade. Cover with foil and refrigerate for at least 1 hour. Soak wooden skewers in water for about 30 minutes so they don’t burn on the BBQ. Slide the marinated chicken pieces onto the skewers, making sure they’re nice and snug.
Put all the remaining ingredients for the peanut sauce into a pot over medium-high heat. Whisk frequently until the sauce bubbles and gets a bit thicker. If you want it even thicker, you can dissolve 1 tbsp of cornstarch in 2 tbsp water and pour that into the sauce while it’s bubbling, then keep stirring continuously for 1-2 minutes until the sauce is just the thickness you want.
Cook the skewers in a 350F BBQ or oven for about 5 minutes each side or until the biggest piece is no longer pink inside. Transfer to a plate and serve with a side of the peanut sauce. Other sides we like with this are basmati rice and a cucumber tomato salad topped with a bit of olive oil and balsamic vinegar. Enjoy!
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