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Indonesian Chicken Satés

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Source: © EatingWell Magazine

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Active Time:  40 Minutes
Total Time:  2 Hours 30 Minutes
Yield:  6 servings

Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare 12 ounces of chicken and 10 1/2 ounces of tofu and marinate separately.

Make Ahead Tip: Prepare through Step 2 up to 1 day ahead. | Equipment: Six 12-inch skewers

RECIPE INGREDIENTS

1/4 cup kecap manis (see Ingredient Note)

2 tablespoons reduced-sodium soy sauce

4 cloves garlic, minced

1 tablespoon peanut or canola oil

1 tablespoon rice vinegar

2 teaspoons ground cumin

1 teaspoon ground coriander

1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes

1/4 cup smooth natural peanut butter

1/4 cup water

2 tablespoons ketchup

1-2 teaspoons hot sauce

Ingredient Note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking. To substitute for kecap manis, whisk 2 tablespoons molasses with 2 tablespoons reduced-sodium soy sauce.

Indonesian Chicken Satés Recipe at Cooking.com

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DIRECTIONS

Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.

Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.

Remove the chicken from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning). Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. Serve the satés with the reserved peanut sauce for dipping.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

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Nutrition Facts per Serving
Yield: Yield: 6 servings

Calories:

255

Fat. Total:

10g

Protein:

26g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

63mg

Sodium:

546mg

% Cal. from Fat:

35%

Spotlight Recipe Review

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Rating:

by: Lynda, WA

Reviewed: 06/11/2012

Easy and delicious!

Saw this recipe and decided to make it tonight because I had chicken to use up. It went together easily with ingredients I already had in my pantry. The skewers stuck to the grill a bit, but it was worth it in the end. The dipping sauce was especially good with the addition of siracha hot chili sauce. My husband loved it!

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