Satay Chicken

Fragrant marinated chicken skewers for two, cooked in a griddle pan or frying pan. Serve with jasmine rice, cucumber, and the peanut sauce from the Gado Gado recipe.

• Time: 30 minutes (Prep 10 mins + 15 mins marinating | Cook 15 mins)
• Difficulty: Easy
• Serves: 2

Ingredients

For the chicken:

• 300 g chicken thighs (boneless, skinless), cut into strips
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 clove garlic, crushed
• 1 tsp brown sugar

To serve:

• 150 g jasmine rice (75 g per person)
• ½ cucumber, sliced
• Lime wedges
• Peanut sauce (see Gado Gado recipe)
• Salt

Method

1. Marinate the chicken

1. Mix together the soy sauce2 tbsp soy sauce, vegetable oil1 tbsp vegetable oil, turmeric1 tsp ground turmeric, cumin1 tsp ground cumin, coriander1 tsp ground coriander, garlic1 clove garlic, crushed, and brown sugar1 tsp brown sugar in a bowl.
2. Add the chicken strips and toss to coat. Leave to marinate for at least 15 minutes (longer in the fridge is fine).

2. Cook the rice

1. Rinse the rice until the water runs clear.
2. Add to a pan with 300 ml water and a pinch of salt. Bring to the boil.
3. Reduce to a very low heat, cover, and cook for 10 minutes.
4. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.

3. Cook the chicken

1. Heat a griddle pan or heavy frying pan over a high heat. If using skewers, thread the chicken onto pre-soaked wooden skewers first.
2. Cook for 3–4 minutes per side, until nicely charred at the edges and cooked through.

4. Serve

• Divide the rice between two plates and arrange the chicken alongside.
• Add cucumber½ cucumber, sliced slices and lime wedgesLime wedges.
• Spoon over the peanut saucePeanut sauce (see Gado Gado recipe), or serve it on the side for dipping (see Gado Gado recipe).