🍽️

Chicken Satay with Rice and Tangy Cucumber Salad

Course
Dinner
Servings

2-6

This chicken Satay recipe is from The Pepper Thai Cookbook by Pepper Teigen, Chrissy Teigen's mom. Chrissy posts instagram videos of her mom cooking and I wish I could cook with her. They always seem like they are having fun as a family cooking, even getting the kids to join in, and I just love that dynamic! Well, the next best thing to being in the kitchen with her is getting her cookbook. The range in this cookbook goes from authentic Thai recipes, to her favorite American dish (scalloped potatoes), and Thai spiced Scotch Eggs. This chicken satay recipe is my favorite though. I always make extra so I can add it to salads, rice, spice up 10 cent ramen when I'm feeling lazy, or just to snack on!

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🐓 This recipe makes 6 servings of chicken satay to add to this week's salad. Adjust the satay quantities in the recipe and grocery list if you aren't making this week's salad.
  • 🐓Marinate the chicken for at least 2 hours before cooking. Or marinate overnight.
  • 🍢 If you don't want to use skewers, just place the chicken on a lined sheet pan.
  • 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

  • 1/2 cup basmati, jasmine, or other favorite rice

For The Satay (serves 6)

  • ¼ cup packed light brown sugar
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 2 tsp ground cumin
  • 1 tbsp kosher salt, plus more for grilling
  • ½ tsp ground white pepper
  • 1 cup full-fat coconut milk
  • 2 lbs boneless, skinless chicken breasts or thighs
  • Vegetable oil, for grilling
  • Twenty 6-inch bamboo skewers (optional)

Tangy Cucumber Salad (serves 2)

  • 1/3 cup sugar
  • 1/3 cup distilled white vinegar
  • Salt
  • 3 Persian (mini cucumbers)
  • 1 large shallot or 1/2 small red onion
  • 2 small red bell peppers
  • 3 fresh bird's eye chiles (very hot) or 1 Serrano Chile (less hot)
  • Handful of fresh cilantro leaves

Directions:

  1. Chicken Prep (should be done at least 2 hours ahead or overnight).
    1. In a medium bowl, whisk together the brown sugar, coriander, turmeric, cumin, salt, and white pepper.
    2. Add the coconut milk and stir until combined.
    3. Place the chicken on a cutting board and cover with a layer of plastic wrap.
    4. Use a rolling pin, small skillet, or meat mallet to pound and flatten the chicken until it is about ½-inch thick.
    5. Slice the chicken against the grain (lengthwise) into strips about 1-inch wide.
    6. Add the chicken strips to the bowl of marinade, tossing and massaging to coat evenly. (Alternatively, you can also put everything in a resealable plastic bag.) Cover and refrigerate for at least 2 hours or overnight.
  2. Rice
    1. About 30 minutes before you’re ready to cook, remove the chicken from the fridge and place twenty 6-inch bamboo skewers in water to soak (if using).
    2. Cook rice according to package instructions.
  3. Cucumber Salad
    1. In a small saucepan, combine the sugar, vinegar, 1 tbsp water, and a pinch of salt. Bring to a gentle boil over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let it cool completely.
    2. Prep the Veg
      1. Slice cucumbers into 1/2 inch thick slices.
      2. Thinly slice shallot/onion into half moons.
      3. Thinly slice red bell pepper.
      4. Thinly slice chiles.
      5. Pick cilantro leaves.
    3. In a medium bowl, combine the cucumbers, shallot, bell peppers, and chiles.
    4. Add the cooled syrup and toss.
    5. Refrigerate for up to an hour, or let it sit on the counter for 10-15 minutes before serving (don't wait too long or the cucumber will lose its crunch).
    6. Sprinkle with cilantro leaves before serving.
  4. Grill or Broil Chicken
    1. Remove the skewers from the water and thread 1 strip of chicken onto each skewer, leaving the bottom quarter empty to act as a handle. Reserve the leftover marinade to brush on while grilling [or broiling].
    2. At least 5 minutes before cooking, preheat a grill or grill pan to medium-high heat, or adjust an oven rack to the highest position, place a sheet pan on the rack, and preheat the broiler.
    3. Brush the grill grates, the grill pan, or the sheet pan with oil to help keep the chicken from sticking.
    4. Cook the chicken on one side until browned but not charred, 3–5 minutes, brushing once or twice with the reserved marinade and sprinkling with a pinch of salt.
    5. Flip the skewers over and cook on the other side until the meat is just cooked through and browned, another 3–5 minutes.
  5. Serve
    1. Serve chicken over rice with a side of tangy cucumber salad.

🚨Leftover Alert

  1. Add leftover (cooled) chicken to this week's salad.