Satay—seasoned meat skewers served with a dipping sauce—originated in Indonesia, where it is considered a national dish. You can also find it throughout Southeast Asia, where it is served many different ways. This recipe is based on the most popular version, chicken with a sauce made from coconut, peanut, and citrus. Feel free to dig in with a fork, although in many places eaters use the pointy end of the skewers to pick up any accompanying veggies.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Coconut Milk(ContainsTree Nuts)
Soy Sauce(ContainsSoy, Wheat)
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Put skewers in a large bowl and cover with water to soak. In a small pot, bring 1½ cups water and a pinch of salt to a boil. Mince or grate garlic. Halve lime.
Add rice to boiling water, cover, and reduce to a simmer until tender, 15-20 minutes.
Toss chicken in a large bowl with 3 TBSP coconut milk (we sent more), a big squeeze of lime juice, 1½ tsp soy sauce, half the garlic, and ½ tsp sugar. Season with salt and pepper. Thread chicken onto skewers. Place on a lightly oiled baking sheet. Broil until cooked through, about 15 minutes.
In a medium bowl, stir together peanut butter, 1½ tsp sesame oil, ½ tsp soy sauce, 1 TBSP coconut milk, 2 TBSP water, ½ tsp sugar, and as much remaining garlic as you like (add a pinch and go up from there). Taste and adjust flavor with a squeeze of lime or a pinch of salt, if desired.
With 5 minutes left to go on chicken, spread snow peas on top of baking sheet and drizzle with oil. Season with salt and pepper. Return to oven and bake until snow peas are tender and lightly crisped, 3-5 minutes.
Serve satay skewers on a bed of rice with snow peas. Drizzle with peanut sauce and sriracha.