Reprinted from Blue Apron
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 invented, different regions are famous for different styles. But here, we’re offering you one of the classic preparations: skewered chicken topped with rich, flavorful peanut sauce and paired with a tart, seasonal green tomato salad.
Makes 2 servings; about 700 calories per serving
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
12 wooden skewers
2 tablespoons Mirin
1/4 cup peanut butter
2 tablespoons rice vinegar
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.
In a small pot, combine the rice, a pinch of salt and 1.5 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.
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 until well until combined and season with salt and pepper to taste. Set aside to marinate.
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.
While the chicken cooks, in a medium bowl, combine the peanut butter, Mirin and the remaining soy sauce and sesame oil. Whisk until smooth. Whisk in 2 to 3 tablespoons of water to achieve your desired consistency for dipping.
Divide the cooked rice and marinated tomatoes between two 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!