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Chicken Satay

Prep Time 30 minutes
Cook Time 20 minutes
Servings 2
Calories 1230kcal

Ingredients

For the simple syrup

  • 1 cup Water
  • 1 cup Granulated sugar

For the boba pearls

  • 1 cup Tapioca pearls
  • 3 quarts Water

For the tea

  • 5 TBSP Black Tea
  • 8 cups Water
  • 1/2 cup Ice cubes
  • 1/2 cup Milk
  • 2 Boba straw

Satay

  • 1/4 cup Coconut milk unsweetened
  • 1 tsp Yellow curry powder
  • 1/2 tsp Sugar
  • 1/2 tsp Fish sauce
  • 1/4 tsp Garlic powder
  • 8 oz Chicken breast boneless skinless cut into strips
  • Wooden skewers
  • 2 tsp Extra-virgin olive oil

Soup:

  • 3 cloves Garlic
  • 2 Thai chilies
  • 2 inches Lemongrass cut in half and outer layer peeled off
  • 1 tsp Fresh ginger peeled and sliced
  • 2.5 cups Chicken broth

Soup Add Ins:

  • 1/2 cup White onion cut into wedges
  • 4 oz Mushrooms
  • 1 Roma tomato chopped
  • 1 tsp Sugar
  • 2 tsp Thai chili paste
  • 3 TBSP Fish sauce
  • 3 TBSP Lime juice
  • Fresh cilantro for garnish

Sauce

  • 1 TBSP Extra-virgin olive oil
  • 1/3 cup Coconut milk unsweetened
  • 1/2 TBSP Yellow curry powder
  • 1/4 cup Chicken broth
  • 2 TBSP Peanut butter creamy not chunky
  • 1/2 TBSP Sugar
  • 1/2 TBSP Lime juice
  • 1/2 TBSP Fish sauce
US Customary - Metric

Instructions

  • Make the simple syrup: Add water and sugar to a saucepan over medium heat. Once the sugar completely dissolves, your simple syrup is ready to use or store in a clean jar.
  • Make the pearls: In a separate saucepan, cook the tapioca pearls in boiling water for 5 to 8 minutes. Once cooked, remove the pearls from the hot water. Transfer them to a bowl of iced cold water for 2 minutes. Remove your boba from the water and mix it with half of the simple syrup.
  • Steep the tea leaves in boiled water for about 5 to 10 minutes. Remove the tea leaves according to your desired strength.
  • Prep the ingredients per the instructions above.
  • Marinate the chicken: Combine coconut milk, curry powder, sugar, fish sauce, and garlic powder in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for 20 minutes or until ready to cook.
  • Make the soup: Use a meat mallet or the bottom of a frying pan to bash the garlic, chili, and lemongrass so they burst open to release flavor. Then add into a pot. Add the ginger and broth. Bring to a simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
  • Strain the broth, then return it to the same pot over low heat. Add onions and mushrooms, and simmer for 3 minutes. Add tomatoes, and simmer for 1 minute. Stir in sugar, chili paste, and fish sauce, and simmer for 1 minute. Add lime juice, then taste. Adjust the sweetness with sugar, the salt with fish sauce, and the acid with lime to your taste.
  • Thread marinated chicken pieces onto skewers.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  • Make the sauce: Bring all the ingredients for the sauce to a simmer in a saucepan over medium heat for 5 to 8 minutes. Whisk occasionally until fully combined.
  • Finish the boba tea: Pour the ice, simple syrup, tea, and milk into a glass. Add the tapioca pearls. Serve your bubble tea with a boba straw.
  • Serve the chicken satay with soup garnished with cilantro and bubble tea.

Nutrition

Calories: 1230kcal | Carbohydrates: 198g | Protein: 38g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 4161mg | Potassium: 1386mg | Fiber: 4g | Sugar: 120g | Vitamin A: 441IU | Vitamin C: 20mg | Calcium: 263mg | Iron: 7mg