Spicy Peanut Chicken Satay Skewers with Pickled Cucumber Carrot Salad and Garlic Peanut Rice

These spicy peanut chicken satay skewers bring the vibrant flavors of Southeast Asian street food to your home kitchen. Juicy chicken cutlets are threaded onto skewers, roasted until golden and brushed with a luscious sauce made from peanut butter, sweet chili sauce, miso and ponzu. The result is a perfect balance of sweet, tangy and spicy.

Serve the skewers over fluffy jasmine rice cooked with garlic and chopped peanuts, with extra peanut sauce on the side. A refreshing pickled cucumber and carrot salad adds a bright, crunchy contrast that cuts through the richness. This complete meal is sure to become a family favorite.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Soak wooden skewers in water for at least 10 minutes to prevent burning. Preheat oven to 425°F (220°C).
2. Cook rice: In a small pot, combine jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Meanwhile, prepare the pickled salad: Peel and grate the carrot. Thinly slice the mini cucumbers into half-moons. In a small bowl, whisk together rice wine vinegar, sugar and a pinch of salt. Add carrot and cucumber, toss to coat and set aside.
4. Make the peanut sauce: In a small bowl, combine peanut butter, sweet Thai chili sauce, miso sauce concentrate and ponzu sauce. Stir until smooth. Set aside half for glazing and half for serving.
5. Prepare chicken: Cut chicken cutlets into 1-inch wide strips. Season with salt and pepper. Thread each strip onto a skewer, weaving back and forth.
6. Heat cooking oil in a large oven-safe skillet over medium-high heat. Add skewers and cook for 2 minutes per side until browned. Brush the tops with half the peanut sauce.
7. Transfer skillet to the oven and roast for 5-7 minutes until chicken is cooked through (internal temperature 165°F).
8. While chicken roasts, finish the rice: Fluff rice with a fork. Stir in butter, minced garlic and chopped peanuts. Season with salt to taste.
9. Serve skewers over garlic peanut rice, drizzle with remaining peanut sauce and accompany with pickled cucumber-carrot salad.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, slice chicken breast into thin strips against the grain for even cooking.

What can I substitute for ponzu sauce?

Mix 2 parts soy sauce with 1 part lemon or lime juice as a substitute.

Can I make this dish gluten-free?

Use tamari instead of ponzu and ensure your miso and chili sauce are gluten-free.