Recipes

Chicken Satay With Cucumber Salad

The Daily Meal Staff|

Chicken Satay With Cucumber Salad
4.5 (2 ratings)
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Chicken satay features marinated, grilled chicken skewers served alongside a brightly flavored cucumber, carrot and almond salad. A luxurious peanut sauce spiked with coconut milk and curry make this food-on-a-stick a party favorite. —Melissa ElsmoThis recipe is by Melissa Elsmo of the Pioneer Press and was originally published in the Chicago Tribune.
Prep Time
1
hour
Cook Time
30
minutes
Servings
10
Chicken Satay With Cucumber Salad recipe - The Daily Meal
Total time: 1 hour, 30 minutes
Ingredients
  • 1/2 can unsweetened coconut milk
  • 2 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon coarse black pepper
  • 1 1/2 pound thin cut chicken breasts, cut into long 1 1/2-inch wide strips
  • 12 to 14 bamboo skewers soaked in water for 30 minutes
  • garnishes: snipped scallions, cilantro leaves, toasted coconut, black sesame, additional almonds or peanuts
  • 1/2 cup sugar
  • 1/4 cup red wine vinegar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • pinch of black pepper
  • 1 english cucumber, thinly sliced
  • 1 cup shredded carrots
  • 2 tablespoon toasted almond slivers or chopped peanuts
  • 1 1/2 cans coconut milk
  • 1 heaping cup of smooth all-natural peanut butter
  • 2 teaspoon curry powder
  • 2 teaspoon chili-garlic sauce
  • 2 teaspoon soy sauce
  • 1 tablespoon brown sugar (more or less to taste)
Directions
  1. Step 1: In a small bowl, whisk together 1/2 can unsweetened coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 teaspoon curry powder, 1/2 teaspoon turmeric, 1/2 teaspoon kosher salt, 1/4 teaspoon red pepper flakes and 1/4 teaspoon black pepper.
  2. Step 2: Place 1 1/2 pounds chicken breast strips into a large resealable plastic bag and pour the marinade over the chicken. Zip the bag and refrigerate several hours or overnight.
  3. Step 3: When ready to cook the chicken, thread each piece of chicken onto a bamboo skewer. Preheat a grill pan over medium-high heat until smoking.
  4. Step 4: Cook skewers in batches for 3 to 4 minutes per side (depending on thickness) until deeply colored and cooked through. Cooked skewers can be held in a 170 F oven until all skewers are cooked and ready to serve.
  5. Step 5: Transfer the warmed chicken satay to a serving platter. Sprinkle with scallions, cilantro and toasted coconut. Transfer the warm peanut sauce (recipe follows) to a serving bowl and sprinkle with black sesame and nuts. Serve the peanut sauce and cucumber salad (recipe follows) on the side of the grilled skewers.
  6. Step 1: In a small sauce pan, combine 1/2 cup sugar, 1/4 cup red wine vinegar and 1/2 cup water. Bring to a boil and reduce heat to a simmer. Stir the mixture until the sugar is dissolved. Add 1/2 teaspoon salt and a pinch of black pepper and allow to simmer gently for 5 minutes. Allow the dressing to cool to room temperature.
  7. Step 2: In a large bowl, combine 1 thinly sliced English cucumber, 1 cup shredded carrots and 2 tablespoons toasted almond slivers (or chopped peanuts). Pour room temperature dressing over the salad. Toss the salad well and refrigerate until ready to serve.
  8. Step 1: In a medium sauce pan, combine 1 1/2 cans coconut milk, 1 heaping cup of smooth all-natural peanut butter, 2 teaspoons curry powder, 2 teaspoons chili-garlic sauce, 2 teaspoons soy sauce and 1 tablespoon brown sugar (more or less to taste).
  9. Step 2: Bring the mixture to a gentle boil, whisking frequently, until the sauce is smooth and has a lovely sheen (about 10 minutes). Taste the sauce and adjust seasoning to taste. Keep the sauce warm until ready to serve.
 
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