with Peanut Sauce & Marinated Green Tomatoes
Sate, or satay, is a skewered meat dish popular throughout Southeast Asia, particularly in Indonesia. From street vendors to five-star luxury restaurants, you can find sate everywhere there. For each of the 31 provinces of Indonesia, there are 31 different flavors and styles of sate. Though it can be made with various types of seafood, it’s most often made with meat like chicken, beef, mutton, or goat, and served with soy or peanut sauce and pickled onions.
- 2 Scallions
- 2 Green Tomatoes
- 1 Red Onion
- 1 Clove Garlic
- 1 Bunch Cilantro
- 2 Boneless Skinless Chicken Breasts
- ¾ Cup Jasmine Rice
- 2 Tablespoons Soy Sauce
- 16 Wooden Skewers
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Sesame Oil
- ¼ Cup Peanut Butter
- 2 Tablespoons Mirin
- 2 Teaspoons Sugar
Prepare your ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Slice the scallions. Large dice the green tomatoes. Peel and thinly slice the red onion. Peel and mince the garlic until it resembles a paste. Roughly chop the cilantro. Thinly slice the chicken breasts lengthwise.
Cook the rice:
In a small pot, combine the rice with 1½ cups of water and a pinch of salt. Heat the pot to boiling on high. Cover, reduce the heat to low, and simmer 18 to 22 minutes, or until the water is absorbed and the rice is cooked through. Fluff the rice with a fork.
Marinate & roast the chicken:
While the rice simmers, pour half of the soy sauce over the chicken and let it marinate for about 5 minutes. Thread the marinated chicken onto the skewers and place the skewers on a lightly oiled baking sheet. (You may have extra skewers, depending on how many slices of chicken you have.) Roast the chicken in the oven 8 to 12 minutes, or until cooked through.
Marinate the tomatoes:
While the chicken roasts and the rice simmers, marinate the tomatoes. In a large bowl, combine the tomatoes, onion, garlic, rice vinegar, half of the cilantro, and half of the sesame oil. Toss until well combined. Drizzle in a little olive oil and season with salt and pepper to taste.
Make the peanut sauce:
In a small bowl, whisk together the peanut butter, mirin, sugar, and the
remaining soy sauce and sesame oil. Add 2 to 3 tablespoons of water to thin
out the sauce to your desired consistency. When the chicken is done, spoon
half the sate sauce over the chicken.
Plate your dish:
Divide the rice and tomatoes between 2 plates. Place the chicken skewers on top of the rice. Garnish the tomatoes with the remaining cilantro, and the chicken with the scallion. Serve with the remaining sauce for dipping. Enjoy!