Back to 4 servings chicken 1.5 lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes 3 tbsp kecap manis, Indonesian sweet soy sauce, divided 1 tbsp soy sauce, or tamari for gluten-free 3 cloves garlic, finely minced 1 tsp ground coriander 0.5 tsp ground turmeric 0.5 tsp salt 2 tbsp vegetable oil, divided 12 bamboo skewers, soaked in water for 30 minutes peanut sauce 0.75 cup roasted unsalted peanuts, or 1/2 cup smooth natural peanut butter 2 garlic cloves, roughly chopped 2 red chilies, seeded, adjust to taste 1 tbsp kecap manis 1 cup coconut milk, full-fat preferred 1 tbsp fresh lime juice 0.5 tsp salt, plus more to taste to serve 1 shallot, thinly sliced, for garnish
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Place the chicken in a bowl and toss it with 2 tablespoons kecap manis, 1 tablespoon oil, the soy sauce, garlic, coriander, turmeric, and salt until evenly coated. Cover the bowl and chill it for a minimum of 2 hours, or up to 6 hours.2 Step 2: Soak the bamboo skewers in water for 30 minutes so they do not burn on the grill.3 Step 3: While the chicken marinates, pulse the peanuts, garlic and chilies in a food processor or blender until finely ground.4 Step 4: Pour the remaining 1 tablespoon oil into a small saucepan and warm it over medium heat. Stir in the ground peanut mixture, the remaining 1 tablespoon kecap manis, and the coconut milk.5 Step 5: Simmer the peanut sauce for 6 to 8 minutes, stirring often, until it thickens enough to coat the back of a spoon.6 Step 6: Remove the sauce from the heat, stir in the lime juice and salt, and keep it covered and warm.7 Step 7: Thread 4 to 5 chicken cubes onto each soaked skewer, packing them snugly but not so tightly that they cannot cook through.8 Step 8: Heat a grill over high, direct heat (about 400°F / 200°C) and clean and oil the grate.9 Step 9: Grill the skewers 2 to 3 minutes per side, turning once, until charred at the edges and the chicken is cooked through to an internal temperature of 165°F (74°C), with no pink inside and juices running clear.10 Step 10: Arrange the satay on a platter with the sliced shallot, spoon over some peanut sauce, and serve the rest of the sauce on the side for dipping.getsaucepan.com/r/fffc6942-c2ce-5662-b971-57aed5fc093c
Cook this in Saucepan Sate Ayam (Indonesian Chicken Satay with Peanut Sauce) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
