Chicken Satay with Green Papaya Salad

This vibrant pairing brings together two iconic dishes from Southeast Asia, celebrated for their bold flavors and balance of textures. Chicken satay, with its roots in Indonesian cuisine, is a street food favorite featuring tender, spiced chicken skewers grilled to perfection and served with a creamy, peanut-based sauce. Paired with Thai-inspired papaya salad, known as som tam, the crisp, tangy green papaya provides a refreshing contrast with notes of lime, chili, and fish sauce.

Ingredients:

For the Chicken Satay:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey or brown sugar
• 1 tbsp vegetable oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper

For the Peanut Sauce:

• 1/2 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or brown sugar
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1-2 tbsp warm water (to adjust consistency)
• 1 small garlic clove, minced
• 1/2 tsp chili paste or sriracha (optional, for heat)

For the Salad:

• 1 medium green papaya, peeled and cut into thin matchsticks (use a
• sharp knife instead of a shredder)
• 1 medium carrot, peeled and cut into thin matchsticks
• 1/2 small cucumber, cut into thin matchsticks
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 small Fresno chili or Bird’s Eye chili, finely sliced (optional for heat)
• 2 tbsp roasted peanuts, roughly chopped
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 small garlic clove, minced
• 1 tbsp tamarind paste
• 1 tbsp water

Instructions:

1. Prepare the Chicken Satay:
   In a bowl, combine the soy sauce, fish sauce, honey, vegetable oil, ground coriander, cumin, turmeric, garlic, ginger, cinnamon, and black pepper. Add the chicken to the marinade and mix well, making sure all pieces are coated. Marinate for at least 20 minutes (or up to 1 hour for more flavor). Thread the chicken onto skewers (if using wooden skewers, soak them in water for 15 minutes to prevent burning). Preheat a grill or grill pan over medium-high heat. Cook the skewers for 4-5 minutes per side, or until the chicken is cooked through** and has nice grill marks. Set the cooked chicken skewers aside and cover loosely with foil to keep warm.
2. Prepare the Green Papaya Salad:
   Using a sharp knife, peel the green papaya and carefully cut it in half. Remove the seeds with a spoon and discard them. Use a chef's knife to cut the papaya into thin, uniform planks. Stack the planks and slice them thinly lengthwise to achieve matchsticks (you can do this in batches). Aim for matchsticks that are about 2-3 inches long and as even as possible for a consistent texture in the salad. If the papaya is particularly hard, you can use a vegetable peeler to make initial cuts, but finish with a knife for better control. Do the same for the carrot and cucumber: peel them, then cut them into thin, even matchsticks to maintain consistency. Add the chopped cilantro and mint to the vegetables. If you want to add a bit of heat, finely slice the red chili with a sharp knife and add it to the salad.
3. Prepare the Dressing:
   In a small bowl, whisk together the fish sauce, lime juice, sugar, garlic, tamarind paste, and water. Adjust the seasoning to taste by adding more lime juice for tang or more sugar for sweetness.
4. Assemble the Salad:
   Toss the green papaya, carrot, cucumber, cilantro, mint, and red chili (if using) together in a large bowl. Pour the dressing over the salad and toss gently to coat the vegetables evenly. Sprinkle the chopped peanuts on top just before serving for added crunch.
5. Serve:
   Serve the chicken satay skewers with a generous portion of the green papaya salad on the side. Garnish with extra fresh herbs and peanuts.

**The USDA recommends a minimum internal temperature of 165F for chicken