with Peanut Sauce & Marinated Green Tomatoes
Sate, or satay, is a skewered meat dish popular in Southeast Asia. From street carts to five-star restaurants, sate is everywhere. In Indonesia, where sate was popularized, different regions are famous for different styles. But here, we’re offering you one of the classic preparations: skewered chicken served with a rich, flavorful peanut sauce and paired with a tart green tomato salad.
- 12 Ounces Boneless, Skinless Chicken Breast, Sliced
- 2 Green Tomatoes
- 2 Tablespoons Soy Sauce
- 1 Bunch Cilantro
- 1 Red Onion
- 3/4 Cup Jasmine Rice
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Mirin
- 1/4 Cup Peanut Butter
- 2 Tablespoons Rice Vinegar
- 12 Wooden Skewers
Prepare the ingredients:
Wash and dry the fresh produce. Cut the green tomatoes into wedges. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Peel and thinly slice the red onion. Place the chicken in a bowl with half of the soy sauce and toss to thoroughly coat; set aside to marinate.
Cook the rice:
In a small pot, combine the rice, a pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, 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 finished rice with a fork.
Marinate the tomatoes:
While the rice cooks, in a medium bowl, combine the tomatoes, rice vinegar as much of the red onion as you’d like (you may have extra onion), and half of both the cilantro and sesame oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.
Cook the chicken:
While the rice cooks, thread the marinated chicken onto the skewers. (You may have extra skewers.) In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the skewered chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate.
Make the peanut sauce:
While the chicken cooks, in a medium bowl, combine the peanut butter, mirin and the remaining soy sauce and sesame oil. Whisk in 2 to 3 tablespoons of water to achieve your desired consistency for dipping.
Plate your dish:
Divide the cooked rice and marinated tomatoes between 2 plates. Place the finished chicken skewers on top of the rice. Garnish with the remaining cilantro. Serve with the peanut sauce on the side for dipping. Enjoy!