Spicy Chicken Satay Skewers
with Pickled Cucumber-Carrot Salad & Garlic Peanut Rice
- Fish
- Soy
- Wheat
- Peanuts
- Milk
This tantalizing meal is inspired by a street food favorite: Indonesian satay. Tender chicken is skewered, roasted, and glazed with a luscious sweet-and-tangy peanut sauce (peanut butter, chili sauce, miso, and ponzu), then served on peanutty rice and more sauce on the side. A bright, pickled carrot-cucumber salad makes for a refreshing side to everyones’ delight.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
6 ounce
Carrot
1 ounce
Sweet Thai Chili Sauce
½ cup
Jasmine Rice
2 unit
Mini Cucumber
8 unit
Wooden Skewers
1 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Peanut Butter
(Contains: Peanuts)
2 clove
Garlic
10 ounce
Chicken Cutlets
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Place skewers in a shallow dish and cover with water to soak. Wash and dry produce. • Peel and mince garlic. Halve cucumbers lengthwise; slice into ½-inch-thick halfmoons. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core. Discard core.
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and half the peanuts; cook, stirring, until fragrant and lightly browned, 30-60 seconds. • Stir in rice and ¾ cup water (1½ cups for 4 servings); bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. Keep covered off heat until ready to serve.
• While rice cooks, in a large bowl, combine vinegar with 1 tsp sugar (2 tsp for 4 servings); stir until dissolved. Add cucumbers and carrots; stir to combine. Set aside to pickle, tossing occasionally.
• Pat chicken* dry with paper towels; cut each cutlet into four equal strips. Season all over with salt and pepper. Thread chicken onto skewers. • Place chicken skewers on a lightly oiled baking sheet. Roast on top rack until golden brown and cooked through, 12-15 minutes.
• While chicken roasts, in a medium microwave-safe bowl, combine peanut butter, chili sauce, miso sauce concentrate, and ponzu. Cover with plastic wrap and microwave until warmed, 30-40 seconds. Season with a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • In the last 2 minutes of roasting, remove sheet with chicken skewers from oven; carefully brush on a thin layer of peanut sauce (save the rest for serving). Return to oven; roast until sauce thickens, 2-3 minutes more.
• Divide rice between plates. Top with chicken skewers and salad. Garnish chicken and rice with remaining peanuts. Serve with remaining peanut sauce for dipping or drizzling.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The peanut sauce was a highlight for many, though several noted the dish is not spicy despite the name — expect a sweet-and-tangy peanut flavor rather than heat 🥜.
- Ease of prep: The recipe is manageable but more time-consuming than it looks; shaving carrot ribbons and threading skewers add extra steps.
- Suggestions: Add sriracha or red pepper flakes to the peanut sauce for real heat; slice cucumbers very thin so they absorb the pickling liquid better. Skip the skewers if you prefer — several reviewers found them unnecessary, and the chicken cooked just as well without them. Cut chicken strips against the grain to keep them tender and avoid chewiness.
- Leftovers: The dish didn't keep as well the next day — the pickled salad lost its crunch and the rice dried out.
- Portions: Several reviewers felt the chicken portion was too small; consider adding an extra cutlet if you have a heartier appetite.
Reviews from our home cooks
We didn't get any peanut butter and since it was supposed to be included, we didn't know how much to add! Also, check your recipe. Step 2 has you heat garlic and half of the peanuts but it never tells you what to do with them. Flavor of sauce was good.
I love this one so much. I did make ramen noodles instead of the rice since I was eating a lot of rice and stirred in the tending peanut sauce. I even bought the ingredients to make it again.
Really yummy. Chicken came out great! Sauce very mildly spicy. Could use a little more heat for my husband but fine for me.
Not really enough for 2 adult appetites. Had to use a lot of water to thin out peanut butter. Something needs fixing but can't figure out what it needs.
Great. Easy to overcook the chicken which is not consistently sized due to the breasts themselves being different shapes and thicknesses
Delicious dish! Finishing with Cilantro and Soy Lime Sriracha Mayo would've made it a ten!!
Could've been better it was good but needs coconut milk like the traditional yep
