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Indonesian Chicken and Peanut Sate

Indonesian Chicken and Peanut Sate

COOK TIME: 10 minutes
PAIR WITH: Cabernet Franc , Pinot Grigio , Riesling

Ingredients (chicken)
  • 1 lb chicken
  • Pinch of salt
  • 2 limes, quartered, to garnish

Ingredients (baste and dip)
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1/2 tsp hot chili sauce
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp lemon or lime juice
  • 1/2 tsp anchovy paste (optional)
  • 4 tbsp smooth peanut butter


    Slice chicken into thin strips, and then thread zigzag fashion onto 16 bamboo skewers. Heat the vegetable oil in a pan. Add the onion and cook over gentle heat to soften without coloring for about 3-4 minutes. Add the next 5 ingredients and the anchovy paste. Simmer briefly, and then stir in the peanut butter. Preheat a moderate broiler, spoon third of the sauce over the chicken and cook 6-8 minutes, turning once.



    Soaking skewers in water or marinade for one hour will assure they will not catch fire.