Javan-Style Chicken Satay with Peanut Sauce

Ingredients

• 300 g chicken breast
• 1.5 tbsp soy sauce
• 1 tsp brown sugar
• 2 cloves garlic
• 1 tsp ground coriander
• 0.5 tsp ground turmeric
• 120 ml coconut milk
• 3 tbsp peanut butter (creamy)
• 1 tbsp lime juice
• 60 ml water
• 1 small cucumber
• 1 tbsp rice vinegar
• 0.25 tsp salt(optional)
• 1 tsp vegetable oil(optional)

Instructions

1. 1

   Prep (15 minutes): Cut chicken into 2–3 cm cubes. Mince garlic. In a bowl, mix soy sauce, brown sugar, garlic, coriander, and turmeric. Toss chicken with the marinade and let sit while you prep the relish and sauce.

2. 2

   Make cucumber relish (during prep): Thinly slice cucumber. Toss with rice vinegar and a pinch of salt (optional). Set aside.

3. 3

   Cook (15 minutes): Preheat a grill pan or skillet over medium-high heat. Thread chicken onto skewers (or cook in batches without skewers). Lightly oil the grill/pan if needed and grill 8–10 minutes total, turning occasionally, until cooked through.

4. 4

   Make peanut sauce (during cook): In a small saucepan over medium heat, whisk peanut butter with coconut milk and water until smooth. Stir in lime juice and simmer 3–4 minutes until creamy and lightly thickened. Taste and adjust with a pinch of salt if needed.

5. 5

   Serve: Plate chicken satay with cucumber relish and drizzle or serve peanut sauce on the side.