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Chicken Satay

Chicken Satay with Peanut Sauce and Ginger Rice

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Recipe Details


Whenever we see chicken satay on a menu, we’re ordering it—no doubt about it. It’s an Indonesian street food in which meat, fish, or poultry is skewered and cooked until slightly charred and delightfully smoky. Here, we’ve transformed the popular snack into a super-satisfying dinner, with the addition of ginger-infused rice and an irresistible peanut sauce. Chinese broccoli and scallions add some bright flavor and color to this winning meal.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 860
  • Protein 53g
  • Total Carb 73g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ginger
    1/4 ounce
  • jasmine rice
    3/4 cup
    jasmine rice
  • Chinese broccoli
    8 ounces
    Chinese broccoli
  • scallions
  • lime
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • peanut butter
    2 packets
    peanut butter
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • sesame oil
    1 tablespoon
    sesame oil
  • wood skewers
    wood skewers
  • ground ginger
    1/8 teaspoon
    ground ginger
  • Madras curry powder
    1/2 teaspoon
    Madras curry powder
  • ground coriander
    1/8 teaspoon
    ground coriander
  • garlic powder
    1/4 teaspoon
    garlic powder

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large pan
  • 12" large high-sided pan

Cooking Steps

  1. Cook Ginger Rice

    Cook Ginger Rice

    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. Prepare Ingredients

    Prepare Ingredients

    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. Rinse scallions, trim and discard roots, and thinly slice. Cut lime into 4 wedges 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. Make Peanut Sauce

    Make Peanut Sauce

    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. Assemble and Cook Satay

    Assemble and Cook Satay

    Thread chicken evenly onto skewers, being sure to skewer the strips 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, working in batches and adding oil as needed. Cook, rotating occasionally, until chicken is charred, cooked through, and no longer pink, about 7 minutes total. Transfer satay to serving plates.

  5. Sauté Chinese Broccoli

    Sauté Chinese Broccoli

    While chicken cooks, heat 1 tablespoon canola oil in a large high-sided 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 cooked rice, then stir rice into pan with broccoli.

  6. Plate Chicken Satay

    Plate Chicken Satay

    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!

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