Food, Fun, Ohio, recipe, savory

Chicken Satay Cucumber Salad and Peanut Sauce

For the final installment of the Ohio cooking week, I have my favorite recipe from the trip.  I initially decided to make the dish because I knew cucumbers were growing like wildfire in the garden.   Since the trip, I have taken components of the meal and made them for other dishes.  The flavor of the chicken is perfect and pairs so well with the simple cucumber salad.  I did not stray much (if any) from the original recipe because I thought it was great as is.


peanut sauce

Chicken Satay with Cucumber Salad Peanut Dipping Sauce

  • 1/2 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground ginger
  • 1/4 tsp. curry powder
  • 3 chicken breasts cut into long strips
  • 2 Tbsp. peanut oil
  • For The Peanut Dipping Sauce 
  • 3 Tbsp. creamy peanut butter
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. honey
  • 1/2 tsp. minced garlic
  • 1/2 tsp. siracha hot sauce
  • 1/4 cup water
  • chopped peanuts to taste
  • For The Cool Cucumber Salad 

    skewered chicken  pre-grilled

    skewered chicken pre-grilled

  • 2 cucumbers sliced and seeded
  • 2 Tbsp. fresh chopped cilantro
  • 6 Tbsp. rice wine vinegar
  • 2 Tbsp. water
  • 1 Tbsp. sugar
  • 1/2 tsp. kosher salt


the completed dish

the completed dish

For The Chicken Satay: 

Mix the spices together and set aside. Toss the chicken in the peanut oil then stir in the spices.

Cover and refrigerate for 20 to 30 minutes.

Thread onto skewers and grill.

For The Peanut Dipping Sauce: 

In a small saucepan mix together the ingredients. Bring to a simmer and cook 1 to 2 minutes to thicken. Set aside and bring to room temperature.

For The Cool Cucumber Salad: 

Mix everything but the cucumber, then add the cucumber in. Refrigerate and serve.


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