Chicken satay

Ingredients

For 2 people

• 12 oz chicken breast, cut into 1/2-inch strips
• 2 tbsp coconut milk
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp neutral oil
• 2 tsp minced garlic
• 2 tsp minced fresh ginger
• 1 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/4 tsp fine salt
• 1/8 tsp black pepper
• 3 tbsp peanut butter
• 1/4 cup coconut milk
• 2 tbsp water
• 1 tsp brown sugar
• 1/4 tsp chili flakes
• 6 oz cucumber, thinly sliced
• 2 oz red onion, thinly sliced

Method

1. Make the marinadeIn a medium bowl, whisk together 2 tbsp coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tsp neutral oil, 2 tsp minced garlic, 2 tsp minced fresh ginger, 1 tsp curry powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1/4 tsp fine salt, and 1/8 tsp black pepper until the sugar dissolves and the mixture looks smooth and speckled.
2. Coat the chickenAdd the 12 oz chicken breast strips to the bowl and toss until every piece is evenly coated. Cover and let it sit for 20 minutes at room temperature while you soak 8 small wooden skewers in water, or use metal skewers if you have them. If the chicken strips are very uneven, fold thinner ends under so they cook at the same rate.
3. Mix the peanut sauceIn a small saucepan, whisk together 3 tbsp peanut butter, 1/4 cup coconut milk, 2 tbsp water, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/4 tsp chili flakes. Set over medium-low heat and whisk for 2 to 3 minutes until glossy and spoonable. If it seems too thick to drizzle, whisk in 1 more tbsp water; if it starts to separate, lower the heat and keep whisking until smooth.
4. Skewer the chickenHeat a grill pan, outdoor grill, or broiler pan over medium-high heat. Thread the marinated chicken onto the 8 skewers in loose folds rather than tight stacks, leaving a little space between pieces so the edges can brown. Discard any leftover raw marinade.
5. Cook the satayBrush the hot grill pan or broiler pan lightly with a little oil from the recipe if needed, then cook the skewers for about 10 to 12 minutes total, turning every 2 to 3 minutes, until the chicken is browned in spots and reaches 165 F at the thickest piece. If broiling, place the rack about 6 inches from the heat and watch closely so the sugar in the marinade does not burn.
6. Toss the saladWhile the chicken cooks, combine 6 oz cucumber and 2 oz red onion in a small bowl. Add a small spoonful of the warm peanut sauce if you want the vegetables lightly dressed, or leave them plain for a fresher crunch. The onion should stay crisp and the cucumber should look glossy, not watery.
7. Plate and finishTransfer the skewers to plates and spoon the peanut sauce over the top or serve it alongside for dipping. Arrange the cucumber and red onion next to the skewers so the cool crunch balances the rich sauce. Serve right away while the chicken is hot and the edges are still lightly caramelized.