Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style

• Meat

  • 3 Birds eye chillis
  • 1 lb Chicken thigh, skinless and boneless fillets

• Produce

  • 2 Garlic cloves
  • 1 Lime, wedges
  • 1/4 cup Peanuts, unsalted roasted
  • 1 Peanuts
  • 1 Shallots/scallions

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 5 tbsp Kecap manis
  • 1 tbsp Lime juice, fresh
  • 1/2 cup Peanut butter, smooth or crunchy
  • 1/2 tbsp Soy sauce

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Cooking oil

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • 12 14 small bamboo skewers, soaked in water for at least 30 minutes
  • 1 Small or ½ large onion, diced (red, brown, yellow or white

Found on recipetineats.com

Description

Ingredients

• 1lb/500g chicken thigh fillets (skinless and boneless)
• 2½ tbsp kecap manis (thick sweet soy sauce - see Note 1)
• 1 tbsp unsalted butter, melted
• 12 - 14 small bamboo skewers, soaked in water for at least 30 minutes
• 1 tbsp cooking oil (peanut, canola, vegetable)
• 2 garlic cloves, minced
• 1 small or ½ large onion, diced (red, brown, yellow or white)
• 3 birds eye chillis, sliced (or sub with hot sauce)
• ½ cup peanut butter (smooth or crunchy)
• 1 cup coconut milk (full fat is better, but light is ok)
• 2½ tbsp kecap manis (Note 1)
• ½ tbsp soy sauce
• ½ tsp salt
• ¼ cup crushed unsalted roasted peanuts (buy crushed or chop your own)
• 1 - 2 tbsp fresh lime juice
• Crushed peanuts
• Lime wedges
• Sliced shallots/scallions

Directions

• Cut the chicken into 1.5cm/0.5 cubes. Thread onto skewers - 4 to 5 pieces per skewer.
• Combine kecap manis and butter, then brush onto chicken.
• Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
• Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis and soy sauce. Simmer for 10 minutes, whisking occasionally.
• Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.