Chicken Satay Sandwich

A full-flavor 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 thin strips about 1" × 4"
  • ¼ cup coconut milk
  • 2 Tbsp. chopped cilantro roots or stems
  • ½ tsp. curry powder
  • ½ tsp. turmeric powder
  • 2 tsp. sugar
  • 1½ tsp. fish sauce
  • 2 Tbsp. vegetable oil
  • Bamboo skewers
  • 1 Tbsp. chopped dried long red chili (or Serrano pepper)
  • 1 pinch salt
  • 1 Tbsp. chopped shallot
  • 1 Tbsp. chopped garlic
  • ½ cup vegetable oil
  • 1 cup coconut water (fresh or canned)
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup cauliflower, cut into bite-sized pieces
  • 1 cup diced cucumber
  • 1 cup shredded cabbage
  • 1 cup corn kernels
  • 1 Tbsp. white sugar
  • 1 Tbsp. toasted sesame seeds
  • 2 Tbsp. vegetable oil
  • ½ cup coarsely ground peanuts
  • 1 Tbsp. sugar
  • 1 Tbsp. red curry paste
  • 1 cup coconut milk
  • ½ tsp. salt
  • 1 Tbsp. lime juice
  • 1 ciabatta loaf, cut into 4 sandwich-sized pieces
  • 2 Tbsp. chopped cilantro
  • 1 cup mixed greens
  • ½ cup sliced red bell peppers
  • ½ cup bean sprouts

Directions

  • Marinate chicken pieces with coconut milk, cilantro roots or stems, curry powder, turmeric powder, sugar, fish sauce, and vegetable oil for 3 hours or overnight. Mix well with hand or spatula.
  • To make pickled cabbage, make a smooth paste by pounding the chili, pinch of salt, shallot, and garlic with a mortar and pestle.
  • In a large fry pan, heat the oil over medium heat until hot. Add the paste and fry until fragrant, about 30 seconds. Add the coconut water, vinegar, and water, and bring to a boil. Add the cauliflower, cucumber, cabbage, and corn. Sauté the vegetables for 1 minute, until wilted (be careful not to overcook them). Add the sugar and mix well. Tate and adjust, adding more salt if needed. Sprinkle with sesame seeds. Set aside.
  • To make the peanut sauce, heat a saucepan over medium heat, and add the oil. Add ⅓ cup of the peanuts, sugar, and curry paste when the oil is hot, and fry at medium-low heat until fragrant, being careful not to burn the curry, about 15 seconds. Add coconut milk and salt. Bring the ingredients in the saucepan to a boil. Boil for a few minutes or until the sauce thickens slightly. Adjust the seasoning with lime juice or water. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. Cover to keep hot.
  • Soak bamboo skewers in water for 1 hour to prevent the skewers from burning. Slide each slice of marinated chicken onto a bamboo skewer. Grill the skewered chicken until done and still moist, about 1½ minutes on each side.
  • Toast ciabatta bread. Spread peanut sauce on each piece of the bread. Put grilled satay chicken pieces to cover the bottom piece of bread, and top with pickled cabbage and cilantro. Serve with mixed greens, peppers and sprouts.

Recipe Information

Serves: 4

Ingredients

  • 8 oz. boneless, skinless chicken breast, cut into thin strips about 1" × 4"
  • ¼ cup coconut milk
  • 2 Tbsp. chopped cilantro roots or stems
  • ½ tsp. curry powder
  • ½ tsp. turmeric powder
  • 2 tsp. sugar
  • 1½ tsp. fish sauce
  • 2 Tbsp. vegetable oil
  • Bamboo skewers
  • 1 Tbsp. chopped dried long red chili (or Serrano pepper)
  • 1 pinch salt
  • 1 Tbsp. chopped shallot
  • 1 Tbsp. chopped garlic
  • ½ cup vegetable oil
  • 1 cup coconut water (fresh or canned)
  • 1 cup white vinegar
  • 1 cup water
  • 1 cup cauliflower, cut into bite-sized pieces
  • 1 cup diced cucumber
  • 1 cup shredded cabbage
  • 1 cup corn kernels
  • 1 Tbsp. white sugar
  • 1 Tbsp. toasted sesame seeds
  • 2 Tbsp. vegetable oil
  • ½ cup coarsely ground peanuts
  • 1 Tbsp. sugar
  • 1 Tbsp. red curry paste
  • 1 cup coconut milk
  • ½ tsp. salt
  • 1 Tbsp. lime juice
  • 1 ciabatta loaf, cut into 4 sandwich-sized pieces
  • 2 Tbsp. chopped cilantro
  • 1 cup mixed greens
  • ½ cup sliced red bell peppers
  • ½ cup bean sprouts

Directions

  • Marinate chicken pieces with coconut milk, cilantro roots or stems, curry powder, turmeric powder, sugar, fish sauce, and vegetable oil for 3 hours or overnight. Mix well with hand or spatula.
  • To make pickled cabbage, make a smooth paste by pounding the chili, pinch of salt, shallot, and garlic with a mortar and pestle.
  • In a large fry pan, heat the oil over medium heat until hot. Add the paste and fry until fragrant, about 30 seconds. Add the coconut water, vinegar, and water, and bring to a boil. Add the cauliflower, cucumber, cabbage, and corn. Sauté the vegetables for 1 minute, until wilted (be careful not to overcook them). Add the sugar and mix well. Tate and adjust, adding more salt if needed. Sprinkle with sesame seeds. Set aside.
  • To make the peanut sauce, heat a saucepan over medium heat, and add the oil. Add ⅓ cup of the peanuts, sugar, and curry paste when the oil is hot, and fry at medium-low heat until fragrant, being careful not to burn the curry, about 15 seconds. Add coconut milk and salt. Bring the ingredients in the saucepan to a boil. Boil for a few minutes or until the sauce thickens slightly. Adjust the seasoning with lime juice or water. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. Cover to keep hot.
  • Soak bamboo skewers in water for 1 hour to prevent the skewers from burning. Slide each slice of marinated chicken onto a bamboo skewer. Grill the skewered chicken until done and still moist, about 1½ minutes on each side.
  • Toast ciabatta bread. Spread peanut sauce on each piece of the bread. Put grilled satay chicken pieces to cover the bottom piece of bread, and top with pickled cabbage and cilantro. Serve with mixed greens, peppers and sprouts.

Nutrition Information

Nutrition Information
Amount per serving
Calories610
Total Fat25g
Saturated Fat6g
Cholesterol45mg
Sodium1050mg
Total Carbohydrate67g
Dietary Fiber7g
Sugars19g
Protein31g