When we lived in Holland we discovered satay, the Indonesian/Thai peanut sauce served with skewered pork and chicken, even as a dip for pommes frites (French fried potatoes). We still love satay, and occasionally make it with chicken and our own version of frites.
Of course you can make satay sauce from scratch, but I’ll confess that we use a package mix, Lobo Thai Satay Mix. The package includes two packets, one for marinating the meat and one for the satay sauce. The package also includes printed instructions for a cucumber salad with sweet vinegar dressing, which goes great with satay. The potatoes? We bake ’em, but still call ’em frites.
2-3 skinned boneless chicken breasts
1 pkg Lobo Thai Satay Mix
1/2 cup coconut or regular milk
1 tbsp vegetable oil
2 tbsp chunky peanut butter
1 cucumber, skin on, sliced thinly
2-3 thin slices red onion
1/2 serrano or chili pepper, sliced thin
6 tbsp sugar
1/2 tsp salt
4 tbsp water
4 tbsp vinegar
2 medium or 4 small potatoes, sliced w/skin on
About three hours before dinner:
Cut chicken in strips. Mix satay marinade with water per package instructions, coat chicken and let marinate for 2-3 hours.
Prepare the sweet vinegar dressing according to package directions. Put in cucumber, onion, and chili slices, let marinate in refrigerator for 2-3 hours.
About 30 minutes before dinner:
Place potato slices on a baking sheet lightly sprayed with Pam, brush with olive oil and sprinkle with salt. Bake at 425 degrees for 25-30 minutes.
About 20 minutes before dinner:
Prepare satay sauce according to package directions (using coconut or regular milk, vegetable oil, and — our own innovation — adding chunky peanut butter). Whisk to smooth consistency, heat on low (do not boil).
Drain chicken and rinse, then cook in frying pan.
Skewers? We don’t need no stinkin’ skewers, as you’ll see below (click any photo to enlarge: