Indonesian satay is a popular street food featuring strips of meat, fish, or poultry cooked on wooden skewers. In this hearty dinner, we’re taking the classic approach and serving our curried chicken skewers with a creamy peanut dipping sauce. For unexpected zing, we’re dropping a whole knob of ginger into the rice as it cooks, for a fragrant zing that complements the wedge of lime squeezed over at the end.
¼ ounce ginger
¾ cup jasmine rice
8 ounces Chinese broccoli, divided
2 boneless skinless chicken breasts
⅛ teaspoon coriander
½ teaspoon Madras curry powder
¼ teaspoon garlic powder
⅛ teaspoon ginger
2 tablespoons peanut butter
2 tablespoons gluten-free soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
10 wooden skewers
Recipe Tip: Our preferred method for this recipe saves time by cooking the chicken and Chinese broccoli simultaneously, in separate pans. If you’d prefer to save on cleanup, cook the broccoli first, stir in cooked rice, and transfer to serving plates. Wipe pan clean before cooking chicken.
1. Trim and discard skin of ginger, then place whole knob in a small pot. Add rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, then reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.
2. While rice cooks, rinse Chinese broccoli. Trim and discard bottom 1 inch of stems, then cut broccoli crosswise into ¼-inch pieces, keeping stems and leaves separate. Trim and discard scallion roots and thinly slice. Cut lime into 4 wedges and set aside for serving. Pat chicken dry with paper towel, and cut lengthwise into ½-inch strips. Season all over with spice mix, ¼ teaspoon salt, and pepper as desired. Set aside.
3. Place packets of peanut butter between your palms for 1-2 minutes—the heat from your hands will help it soften. Then, in a medium bowl, whisk together soy sauce, rice wine vinegar, sesame oil, and peanut butter until fully combined. Set aside until ready to serve.
4. Thread chicken evenly onto skewers, being sure to skewer the strips of chicken lengthwise, so they cook evenly. Heat 2 tablespoons canola oil in a large pan over medium-high heat. When oil is shimmering, add chicken satay in a single layer and cook, rotating occasionally, until chicken is charred, cooked through, and no longer pink, about 7 minutes total. Transfer satay to serving plates.
5. While chicken cooks, heat 1 tablespoon canola oil in a separate large pan over medium-high heat. When oil is shimmering, add broccoli stems and sauté, stirring, until beginning to soften, about 3 minutes. Then, add broccoli leaves and scallions and cook until beginning to wilt, about 3 minutes more. Season with ¼ teaspoon salt. Remove pan from heat. Remove and discard ginger from rice, then stir rice into pan with broccoli.
6. Taste ginger rice and add more salt and pepper as desired, then divide between plates with chicken satay. Serve with lime wedges for squeezing over, and peanut sauce for dipping or drizzling. Dig in!