AI illustration

Saté ajam — chicken with peanut sauce, rice and cucumber pickle

Why it worksChicken thighs stay juicy in a hot pan, and the sweet ketjap manis turns sticky and brown. The sour cucumber pickle cuts through the rich peanut sauce.

Ingredients

• 600 g chicken thigh fillet
• 60 ml ketjap manis
• 15 g garlic
• 20 ml sunflower oil
• 120 g peanut butter
• 10 g sambal oelek
• 300 g white rice
• 400 g cucumber
• 30 ml white wine vinegar
• 15 g sugar

Method

1. Cut the chicken into 2–3 cm pieces. Mix it with half the ketjap manis, half the grated garlic and the oil. Leave it in the fridge for 15 minutes.
2. Meanwhile, slice the cucumber very thinly. Mix it with the vinegar, the sugar, a pinch of salt and 3 tablespoons of water. This quick pickle is called atjar.
3. Start cooking the rice as the packet says.
4. Heat a large frying pan on medium-high heat. Fry the chicken for 8–10 minutes, turning it, until brown, sticky and cooked through.
5. Put the peanut butter, the rest of the ketjap manis and garlic, and the sambal in a small pan on low heat. Stir in hot water, 1 spoon at a time, until the sauce is smooth and pours.
6. Serve the chicken on the rice with the peanut sauce poured over and the cucumber pickle on the side.

A portion: about 830 kcal · 43 g protein · 80 g carbs · 37 g fat