Chicken Satay with Peanut Sauce (Print Version)
# Ingredients:
→ Chicken and Sauce
01 -
1 tablespoon vegetable or peanut oil
02 -
1.5 lbs boneless, skinless chicken breasts, sliced into bite-sized pieces
03 -
1 teaspoon salt
04 -
3 cloves garlic, minced
05 -
1 teaspoon chile paste, such as sambal oelek
06 -
1 tablespoon tomato paste
07 -
1/2 cup chicken broth
08 -
1/2 teaspoon brown sugar
09 -
2 tablespoons peanut butter
10 -
1/4 cup hoisin sauce
→ Serving Base and Garnishes
11 -
4 cups cooked jasmine rice, coconut lime rice, or rice noodles
12 -
Chopped unsalted peanuts (optional)
13 -
Chopped cilantro (optional)
14 -
Cucumber, thinly sliced (optional)
15 -
Thai chile or sriracha (optional)
# Instructions:
01 -
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Season the chicken pieces with salt and add them to the pan. Cook the chicken until lightly browned and just cooked through. Transfer chicken to a plate.
02 -
Return the pan to the heat and add the minced garlic, chile paste, and tomato paste. Cook until fragrant, about 30 seconds.
03 -
Add the chicken broth, brown sugar, peanut butter, and hoisin sauce to the pan. Cook, stirring constantly, until it comes to a boil. Reduce heat to medium and add the cooked chicken back to the pan. Stir to coat and cook until the chicken is heated through.
04 -
Serve the chicken over cooked jasmine rice, coconut lime rice, or rice noodles in a bowl. Garnish with desired toppings such as chopped peanuts, cilantro, cucumber, or chile.
# Notes:
01 -
Sambal Oelek, an Indonesian chile paste, can be substituted with sriracha.
02 -
The rice can be cooked simultaneously with the stir-fry for efficiency.
03 -
Optional vegetables like snow peas, snap peas, broccoli, or bell peppers can be stir-fried and added to the dish.