Chicken Satay with Rice
Submitted by happyzhangbo
Golden skewered chicken strips with a rich peanut-hoisin dipping sauce and brown rice. This easy chicken satay goes from skillet to table in just 15 minutes.
YIELD
4 servingsPREP
6 minCOOK
9 minREADY
15 minChicken satay doesn’t have to be a big production.
This stripped-down version threads seasoned chicken breast strips onto skewers and cooks them golden in a hot skillet or grill pan in under 10 minutes.
The dipping sauce is dead simple: peanut sauce, hoisin, and hot sauce simmered together until thick and glossy.
Serve the skewers alongside brown rice with that sauce on the side, and you’ve got a meal that tastes like takeout but lands on the table in 15 minutes flat.
Kitchen Tips
- Soak bamboo skewers in water for 20 minutes before using so they don’t scorch
- Slice the chicken strips thin and even so they cook at the same rate
- Amp up the sauce with a squeeze of lime juice and a sprinkle of crushed peanuts for garnish
Ingredients
Directions
Prepare rice according to manufacturers instructions.
Skewer strips of chicken on bamboo or metal skewers.
Season with salt and pepper.
Heat oil in a large skillet or grill pan over medium heat.
Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.
Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce.
Set pan over medium-high heat and bring to a simmer.
Simmer 5 to 7 minutes, until sauce reduces slightly.
Serve chicken with peanut sauce on the side for dipping and brown rice.
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