Thai-Inspired Peanut Sirloin Steak Satay
with Jasmine Rice & Cucumber Tomato Salad
- Soy
- Wheat
- Peanuts
Grilled chicken strips glazed with sweet-spicy peanut-chili sauce, served over jasmine rice with quick-pickled cucumber-tomato salad. The silky peanut sauce doubles as marinade and drizzle, while a smoky char and fresh cilantro complete this Southeast Asian-inspired bowl to celebrate AAPI heritage month.
Ingredients
12 ounce
Sirloin Steak
5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Mini Cucumber
4 ounce
Grape Tomatoes
8 unit
Wooden Skewers
2 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Lime
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
¼ ounce
Cilantro
1 unit
Shallot
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
2.75 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, preheat a dry grill to medium-high heat. (If using a grill pan, you’ll heat it in Step 5.) Wash and dry produce.
Halve, peel, and thinly slice shallot. Slice cucumber into ¼-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts. Roughly chop cilantro.
Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).
In a medium microwave-safe bowl, combine vinegar and ¾ tsp sugar (1½ tsp for 4 servings). Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar.
Add shallot, cucumber, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.
In a small bowl, stir together peanut butter (be sure to massage peanut butter packages), chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar, and juice from half the lime (6 TBSP water, 2 TBSP soy sauce, and 4 tsp sugar for 4 servings). Taste and season with salt if desired.
Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).
Pat chicken* dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. (If using a grill pan, preheat over medium-high heat now.)
Brush reserved peanut sauce onto chicken.
Add chicken skewers to hot grill (or grill pan) and grill until cooked through, 2-4 minutes per side (you may need to work in batches). TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it’s nicely charred.
Fluff rice with a fork.
Divide rice and cucumber tomato salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The peanut sauce was a clear favorite — rich, bold, and delicious over rice 🥜. The cucumber-tomato salad was also well-loved for its fresh, refreshing contrast.
- Ease of prep: The recipe is straightforward, and one reviewer found skipping the skewers and simply sautéing the chicken strips in a skillet worked just as well.
- Suggestions: One reviewer used steak instead of chicken and found it a bit tough even at 2–3 minutes per side, so chicken is likely the better choice for tenderness. If using a frying pan rather than a grill, skewers aren't necessary and can make the meat harder to eat — slide the meat off before serving.
