Chicken Sate with Peanut Sauce & Marinated Green Tomatoes

Chicken Sate

with Peanut Sauce & Marinated Green Tomatoes

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

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.

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fresh
ingredients
Chicken Sate with Peanut Sauce & Marinated Green Tomatoes
Title
  • 12 oz Boneless, Skinless Chicken Breast, Sliced
  • 2 Green Tomatoes
  • 2 Tbsps Soy Sauce
  • 1 bunch Cilantro
  • 1 Red Onion
  • ¾ cup Jasmine Rice
  • 2 Tbsps Sesame Oil
  • 2 Tbsps Mirin
  • ¼ cup Peanut Butter
  • 2 Tbsps Rice Vinegar
  • 12 Wooden Skewers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 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:
2 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:
3 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:
4 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:
5 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:
6 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!

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Prepare the ingredients:
1 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.
2 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.
Cook the rice:
Marinate the tomatoes:
3 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.
4 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.
Cook the chicken:
Make the peanut sauce:
5 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.
6 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!
Plate your dish: