Chicken Satay with Peanut Sauce

1. 1 Chicken breast filletpack 800 g ≈ $7.36 155 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 55 g
3. 3 Cucumbers≈ $3.67 per kg 80 g
4. 4 Peanut butterpack 300 g ≈ $3.00 30 g
5. 5 Coconut milkpack 400 ml ≈ $2.20 50 ml
6. 6 Soy sauce 20 ml
7. 7 Curry powder 2 g
8. 8 Lime≈ $5.00 per kg 30 g
9. 9 Honey 8 g
10. 10 Garlic≈ $10.00 per kg 4 g
11. 11 Sunflower oil 8 ml
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 130 ml water, season with salt, and cook for 15 minutes until tender.

2. Cut the chicken¹ breast into long² strips and toss with 10 ml soy sauce, curry powder, the juice of half a lime⁸, grated garlic¹⁰, and oil.

3. Thread the chicken¹ onto skewers and let stand for 10 minutes.

4. Mix the peanut⁴ butter, coconut⁵ milk, remaining soy sauce, honey, and lime⁸ juice, then warm for 2–3 minutes over low heat until smooth.

5. Cook the skewers on a grill pan for 8–10 minutes, turning, until the chicken¹ is browned and cooked through.

6. Slice the cucumber³ and serve the satay with the rice, cucumber, and warm peanut⁴ sauce.