Indonesian Chicken with Peanut Sauce

Oooohhh…this is so good. There are a lot of items on the ingredients list, but don’t let that scare you. You just mix them all together for a marinade, and then grill or bake your chicken.  Really pretty simple. The many ingredients give this dish a complexity of flavor that is SO GOOD. You can either bake or grill the chicken (I usually grill it because I like grilled meats better). And, of course, you can skip the skewering step if you would prefer and just cook the strips. Serve it up with some brown rice and veggies and you have a great meal. Oh, and by the way, the peanut dipping sauce is awesome.


  • 1/2  cup  chopped shallots (really, any kind of onion will do)
  • 2  tablespoons  dark brown sugar
  • 1  tablespoon  minced fresh ginger (They sell this prepared and bottled, or you can buy it fresh. For the fresh kind, take the ginger root, break off a small piece with your hand, peel off the skin with a small, sharp knife, and mince the inside.)
  • 1  tablespoon  sambal oelek (This is chile paste with garlic. It is sold in the asian section of the grocery store and is yummy…)
  • 1  tablespoon  low-sodium soy sauce
  • 2  teaspoons  coriander seeds (I only have the ground coriander, so I put in about 1/2 tsp.)
  • 2  teaspoons  canola oil
  • 1  teaspoon  fish sauce
  • 1/2  teaspoon  turmeric
  • 1/2  teaspoon  black peppercorns (I only have the grinder, so I put in about 1/4 tsp ground black pepper.)
  • Dash of freshly ground nutmeg
  • 4  garlic cloves
  • 2  whole cloves (again…ground version…about 1/2 tsp)
  • 1 1/2  pounds  chicken breast tenders

Peanut Sauce:

  • 1/2  cup  reduced-fat creamy peanut butter
  • 1/3  cup  water
  • 3  tablespoons  lime juice
  • 1  tablespoon  low-sodium soy sauce
  • 2  teaspoons  dark brown sugar
  • 1  teaspoon  hot paprika
  • 1  teaspoon  Sriracha (This is the tall, red bottle of hot chile sauce with a rooster on the packaging–again in the asian section.)
  • Remaining ingredient:
  • Cooking spray


Preheat broiler or grill.

To prepare saté, place first 13 ingredients in a food processor, and process until smooth. Place the mixture and chicken in a large zip-top plastic bag; seal and marinate for at least 10 minutes. Let the meat come to room temperature, and then thread chicken on 8 (12-inch) wooden skewers that have been soaked in water. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done. Or, throw them on the grill until they reach the internal temperature of 165. 

To prepare peanut sauce, combine peanut butter and next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk.

Once the chicken is cooked, cover it with aluminum foil and allow to rest for about 5 minutes. Serve with the peanut dipping sauce.

from Cooking Light, 2006

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