---
title: "Spicy Chicken Satay Skewers: Pickled Cucumber-Carrot Salad & Garlic Peanut Rice"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-chicken-satay-skewers-630e48edc915b744750af706
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Hard
allergens:
  - Fish
  - Soy
  - Wheat
  - Peanuts
  - Milk
tags:
  - Spicy
  - Asian
  - Skewers
  - Dinner
rating: 4.0
rating_count: 1300
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish, though some found it less spicy than expected. The peanut sauce was tasty but could use more heat or complexity.
  - theme: Ease of prep
    text: Chicken can be tricky to cook evenly due to varying thicknesses. Consider slicing cutlets uniformly for better results.
image: "https://images.recipes.furrysalamander.com/Skewer%20Recipes/Chicken/spicy-chicken-satay-skewers.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Place @wooden skewers{4%pieces} in a shallow dish and cover with water to soak. Wash and dry produce.

Peel and mince @garlic{2%cloves}. Halve @mini cucumber{1%pieces} lengthwise and slice into ½-inch-thick halfmoons. Trim and peel @carrot{2%pieces}. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core. Discard core.

Heat a drizzle of @cooking oil{1%tbsp} in a #small pot{} over medium-high heat. Add garlic and half the @peanuts{2%tbsp}; cook, stirring, until fragrant and lightly browned ~{30%seconds}. Stir in @jasmine rice{1%cup} and @water{¾%cup}; bring to a boil. Cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Fluff rice with a fork; stir in 1 TBSP @butter{1%tbsp}. Season with @salt{1%pinch} and @black pepper{1%pinch}. Keep covered off heat until ready to serve.

While rice cooks, in a #large bowl{}, combine @rice wine vinegar{2%tbsp} with 1 tsp @sugar{1%tsp}; stir until dissolved. Add cucumbers and carrots; stir to combine. Set aside to pickle, tossing occasionally.

Pat @chicken cutlets{8%oz} dry with paper towels; cut each cutlet into four equal strips. Season all over with salt and pepper. Thread chicken onto skewers. Place chicken skewers on a lightly oiled #baking sheet{}. Roast on top rack until golden brown and cooked through ~{12%minutes}.

While chicken roasts, in a #medium bowl{}, combine @peanut butter{2%tbsp}, @sweet thai chili sauce{1%tbsp}, @miso sauce concentrate{1%tbsp}, and @ponzu sauce{1%tbsp}. Cover with plastic wrap and microwave until warmed ~{30%seconds}. Season with a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In the last 2 minutes of roasting, remove sheet with chicken skewers from oven; carefully brush on a thin layer of peanut sauce (save the rest for serving). Return to oven; roast until sauce thickens ~{2%minutes}.

Divide rice between plates. Top with chicken skewers and salad. Garnish chicken and rice with remaining peanuts. Serve with remaining peanut sauce for dipping or drizzling.