Indisch-Nederlandse Kip Saté met Pindasaus en Nasi (Dutch-Indonesian Peanut Chicken Skillet) – Authentic Netherlands Recipe
A cornerstone of modern Dutch culinary culture: sweet-soy marinated chicken smothered in warm spiced peanut sauce.
- Country of Origin
- 🇳🇱 Netherlands (Western Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared marinated chicken thigh skewers, Fragrant nasi goreng rice, Crisp cucumber atjar pickle, Creamy roasted peanut sauce, Ketjap manis (sweet soy)
Ingredients for Indisch-Nederlandse Kip Saté met Pindasaus en Nasi (Dutch-Indonesian Peanut Chicken Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared marinated chicken thigh skewers, prepped into bite-sized pieces
- 1.5 cups fragrant nasi goreng rice, washed and trimmed
- 1 cup crisp cucumber atjar pickle
- 1 medium onion and 3 cloves garlic, finely minced with creamy roasted peanut sauce
- 1.5 tbsp traditional Netherlands seasoning (ketjap manis (sweet soy), ginger, garlic, sambal)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together creamy roasted peanut sauce, ketjap manis (sweet soy), ginger, garlic, sambal, cooking oil, and sea salt in a bowl to form a fragrant Netherlands marinade.
- Coat seared marinated chicken thigh skewers and fragrant nasi goreng rice thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared marinated chicken thigh skewers and fragrant nasi goreng rice for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with crisp cucumber atjar pickle, and serve immediately.