Happy Chinese New Year! Did you know 2016 is the Year of the Monkey? Do you know any Monkeys? My mom is one, and she would tell you Monkeys are the best. I’m inclined to agree, not because I’m a Monkey (I’m not), but because she’s my mom (duh). I whipped up some delicious Chicken Satay with Kecap Manis and Peanut Sauce to celebrate, and I am oh so glad I did, because yum.

Since you are supposed to start out the year with only happiness, there are few things better at making you happy than some damn good food. How about food that takes like…zero time to make?
Happy yet? Oh baby, oh baby.

Karly

Yield 8

Chicken Satay with Kecap Manis & Peanut Sauce

10 minPrep Time

20 minCook Time

30 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

For the Kecap Manis
• 1/4 C Brown Sugar
• 1/4 C Kikkoman Soy Sauce
For the Peanut Sauce
• 1/4 C Natural Peanut Butter
• 1 Tbsp Kecap Manis
• 1 Tbsp Fresh Lime Juice
• 1 tsp Fish Sauce
• 1/2 tsp Red Chili Paste
• 1-2 Tbsp Coconut Water
For the Chicken Satay
• 1 lb. Chicken Breast, cut into 1.5 inch cubes
• 1/3 C Kecap Manis
• 3 Tbsp Unsalted Butter
• 8-10 Bamboo Skewers, soaked in water for 30 minutes

Instructions

1. In a small saucepan, combine the Kikkoman Soy Sauce and brown sugar and turn the heat up to medium. Allow to boil for about five minutes, then remove from heat and allow to cool.
2. In a small bowl whisk together the peanut butter, kecap manis, lime juice, fish sauce, and red chili paste. Slowly add the coconut water until desired consistency is reached.
3. Preheat grill over medium heat. In the original small saucepan with the kecap manis, add the butter over low heat and allow to melt together, stirring gently. Skewer the chicken cubes, then slather with the kecap manis, place on the grill, and allow to cook for 8 minutes, flip once, then continue to cook for another 8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
4. Serve immediately with peanut sauce.

7.8.1.2

343

https://asimplepantry.com/chicken-satay-with-kecap-manis-peanut-sauce/

The real secret to making this chicken satay authentic is the kecap manis. It’s nothing fancy at all, really, just good quality brown sugar and some delicious Kikkoman Soy Sauce. Since it’s traditionally brewed and aged for several months, it can give any dish an added boost of flavor. And by replacing 1/2 tsp of table salt with 1/2 tsp of Kikkoman Soy Sauce, you’re throwing 1000mg of sodium out the door! Hello, awesome!

So I just boiled the sauce together for a few minutes to thicken up, then threw some in to the peanut sauce concoction, and thinned out the rest with some butter to smear all over the chicken satay skewers! The skewers themselves grill up in just a few minutes, which is nice, especially when you’re in a hurry to celebrate, which I always am, of course.

Can’t keep me away from the food, yo.

I also added some Kikkoman Soy Sauce to make my hoisin dressing, which I drizzled readily over the pieces of chicken satay I wasn’t dipping in the peanut sauce. I served everything with a side of quick-pickled cucumbers and carrots and everyone gathered around the table for a mondo celebration feast!

Are you looking for good luck this year? Did you welcome back the Kitchen God to watch over your home this Year of the Monkey? What Chinese New Year traditions do you practice in your home???

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.