Chicken Satay (Pantry Staples)

I have two chicken satay recipes on this blog. One is from the heart of Thailand complete with fresh galangal, roasted peanuts, turmeric and tamarind sauce. It is delicious but takes work and often a lot of supermarket foraging. This one, surprisingly equally delicious, appeals to the weeknight you and uses all the familiar ingredients you'd expect to find in a standard pantry. Even better, you just stick all the satay ingredients in a saucepan at once, stir and you're done. However, I've taken the liberty of stealing the cucumber salad from the other chicken satay recipe for you as the flavours are magic together. The sharp flavours in the cucumber salad deliciously cut through the creaminess of the satay. I would go so far to say that you'll never want to eat them without each other again.

Ingredients:
12 (1.3kg) chicken thigh fillets (or breast/tenderloins, up to you)
1 cup (250mL) chicken stock
1/2 cup (130g) crunchy peanut butter
1/4 cup (60mL) mild sweet chilli sauce
1 tbsp lime juice
1/4 cup (60mL) coconut milk
2 tsp brown sugar

jasmine rice, boiled

Cucumber salad:
1 small red chilli
4-6 lebanese cucumbers
2 french eschallots (look like mini red onions once peeled)
1 tbsp chopped coriander
1/4 tsp salt
2 tbsp sugar
1 1/3 cups white vinegar

Method:

1. Cut chicken according to your liking.
2. Cook to golden brown on both sides - don't overcrowd the pan and saute, cook in batches if necessary. 
3. Combine remaining ingredients in medium pan; stir over heat for about 5 minutes or until sauce thickens.
4. Boil rice and drain.
5. Serve sauce over chicken.

Cucumber salad:

1. Mix vinegar, sugar and salt together in a small saucepan.
2. Simmer over medium heat until dissolved and the sauce slightly thickens.
3. Remove from heat and allow to cool.
4. Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices.
5. Pour cold dressing over vegetables and sprinkle with chopped coriander.

Notes:

Start this recipe by following steps 1-3 of the cucumber salad recipe as the dressing needs to be cool to serve.

You can use any cut of chicken for this and grill/char it any way you prefer.