- In a small saucepan, combine the Kikkoman Soy Sauce and brown sugar and turn the heat up to medium. Allow to boil for about five minutes, then remove from heat and allow to cool.
- In a small bowl whisk together the peanut butter, kecap manis, lime juice, fish sauce, and red chili paste. Slowly add the coconut water until desired consistency is reached.
- Preheat grill over medium heat. In the original small saucepan with the kecap manis, add the butter over low heat and allow to melt together, stirring gently. Skewer the chicken cubes, then slather with the kecap manis, place on the grill, and allow to cook for 8 minutes, flip once, then continue to cook for another 8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- Serve immediately with peanut sauce.
Chicken Satay with Kecap Manis & Peanut Sauce
ingredients
For the Kecap Manis:
1/4 cup Brown Sugar
1/4 cup Kikkoman Soy Sauce
For the Peanut Sauce:
1/4 cup Natural Peanut Butter
1 tablespoon Kecap Manis
1 tablespoon Fresh Lime Juice
1 teaspoon Fish Sauce
1/2 teaspoon Red Chili Paste
1-2 tablespoons Coconut Water
For the Chicken Satay:
1 lb. Chicken Breast, cut into 1.5 inch cubes
1/3 cup Kecap Manis
3 tablespoons Unsalted Butter
8-10 Bamboo Skewers, soaked in water for 30 minutes
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
