Chicken Satay Sandwich

Here's a full-flavored sandwich that will blow your guests away. Chicken satay and peanut sauce can be frozen, so you can pull them out anytime to make this wonderful sandwich.

Serves: 4Hands-on: 1 hourTotal: 4 hoursDifficulty: Medium


Serves: 4

Ingredients

  • 8 oz. boneless, skinless chicken breast, cut into 1-by-4-inch strips
  • 1 1⁄4 cups coconut milk, divided
  • 2 Tbsp. chopped cilantro roots or stems
  • 1⁄2 tsp. curry powder
  • 1⁄2 tsp. turmeric powder
  • 2 tsp. plus 2 Tbsp. sugar, divided
  • 1 1⁄2 tsp. fish sauce
  • 4 Tbsp. vegetable oil, divided
  • 1 Tbsp. chopped dried long red chili (or serrano pepper)
  • 5⁄8 tsp. salt, divided
  • 1 Tbsp. chopped shallot
  • 1 Tbsp. chopped garlic
  • 1 cup coconut water (fresh or canned)
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup chopped cauliflower
  • 1 cup diced cucumber
  • 1 cup shredded cabbage
  • 1 cup corn kernels
  • 1 Tbsp. toasted sesame seeds
  • 1⁄2 cup coarsely ground peanuts
  • 1 Tbsp. red curry paste
  • 1 Tbsp. lime juice
  • 8 bamboo skewers, soaked in water for 1 hour
  • 1 ciabatta loaf, cut into 4 sandwich-sized pieces
  • 2 Tbsp. chopped cilantro leaves
  • 1 cup mixed greens
  • 1⁄2 cup sliced red bell peppers
  • 1⁄2 cup bean sprouts

Directions

  • Marinate chicken pieces with 1⁄4 cup coconut milk, cilantro roots, curry powder, turmeric powder, 2 teaspoons sugar, fish sauce, and 2 tablespoons vegetable oil for 3 hours or overnight.
  • Make a smooth paste by pounding chili, 1⁄8 teaspoon salt, shallot, and garlic with a mortar and pestle.
  • In a large frying pan, heat 1 tablespoon oil over medium heat until hot. Add chili paste and fry until fragrant, about 30 seconds. Add coconut water, vinegar, and water, and bring to a boil. Add cauliflower, cucumber, cabbage, and corn. Sauté vegetables for 1 minute, until wilted (be careful not to overcook them). Add 1 tablespoon sugar and mix well. Sprinkle with sesame seeds. Set aside.
  • Heat a saucepan over medium heat and add remaining 1 tablespoon oil. Add 1⁄3 cup peanuts, remaining 1 tablespoon sugar, and curry paste and fry over medium-low heat until fragrant, about 15 seconds. Add remaining 1 cup coconut milk and remaining 1⁄2 teaspoon salt. Bring ingredients in saucepan to a boil. Boil for a few minutes or until sauce thickens slightly. Adjust the seasoning with lime juice. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. Cover to keep hot.
  • Drain skewers. Slide each slice of marinated chicken onto a bamboo skewer. Grill skewered chicken until done and still moist, about 1 1⁄2 minutes on each side.
  • Toast ciabatta bread. Spread peanut sauce on each piece of bread. Put grilled satay chicken pieces (skewers removed) to cover bottom piece of bread, and top with pickled cabbage and cilantro leaves. Serve with mixed greens, bell peppers and sprouts.