Spicy Lombok Chicken Satay with Rice & Greens
Charred chicken skewers coated in a fiery chili paste, served with steamed rice, fresh cucumbers, and tomatoes. A quick, high-heat dinner that tastes like street food.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 52g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 whole bird's eye chilies (or Thai red chilies), roughly chopped
- 3 whole garlic cloves
- 1 whole shallot
- 2 tbsp soy sauce
- ½ whole lime
- 2 cups cooked white rice
- 1 whole cucumber, sliced
- 1 whole tomato, sliced
Instructions
- 1
Pulse chilies, garlic, shallot, and soy sauce in a food processor until a rough paste forms, about 1 minute.
- 2
Cut chicken into 2-inch cubes and toss with the chili paste until fully coated.
- 3
Heat a cast iron skillet or grill pan over high heat until smoking, about 2 minutes.
- 4
Working in batches, sear chicken pieces 2 minutes per side until charred edges form and centers cook through.
- 5
Squeeze lime juice over the cooked chicken and toss to coat.
- 6
Serve immediately with warm rice, sliced cucumber, and sliced tomato on the side.
Tools you’ll need
- food processor
- 12-inch cast iron skillet or grill pan
- cutting board
- knife
- tongs
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