Indonesian Chicken Satay with Peanut Sauce and Broccoli Slaw


This meal is almost as pretty to look at as it is delicious to eat… Almost. Because it really is one of the most delicious meals we’ve had here at casa Refined + Rugged. YUM! In fact, if you head over to Refined + Rugged’s Facebook page to see my husband’s comment on it!

I’m posting the Indonesian Chicken Satay from The Scramble*. I’ll also be posting my Fresh Roll recipe today to accompany this meal. The combination is absolutely irresistible. I’m sure we’ll be coming back to this meal time and again this summer. I hope your tastebuds are ready to be tickled.

Happy Wednesday, and a happy healthy meal time to you!!

XX, Megan



4 Tbsp. + 1 tsp reduced-sodium soy sauce (use wheat/gluten-free if needed)
2 Tbsp. + 1 tsp. honey
2 Tbsp. vegetable oil
2 tsp. minced garlic, (about 4 cloves)
2 tsp. fresh ginger, peeled and minced
1/4 tsp. crushed red pepper flakes (optional)
2 lbs. chicken tenderloins or boneless, skinless chicken breasts, cut into 1-inch wide strips




In a small bowl, mix together 4 Tbsp. soy sauce, 2 Tbsp. honey, the oil, garlic, 1 tsp. ginger, and the red pepper flakes (optional). Put the chicken in a large dish with sides, pour the marinade over it, and turn the chicken several times to coat it. Cover and refrigerate it for at least 30 minutes and up to 24 hours. (While the chicken is marinating, prepare the slaw, if you are serving it. Recipe below.)

When you are ready to cook the chicken, preheat the grill or the broiler (with the rack about 4 inches from the heat), and coat a grilling tray or baking sheet with nonstick cooking spray or line it with foil.

Remove the chicken from the marinade and skewer each piece as you transfer it to the tray or pan, discarding the marinade. Grill or broil the chicken for 4 – 5 minutes per side until it is cooked through and the edges are browned.

While the chicken is cooking, make the peanut sauce. Recipe below.

Note: Make sure you soak your skewers in water before baking or grilling.




1 12 oz bag of broccoli slaw
1/2 cup shredded carrots
1/2 cup shredded green apple

1/3 cup mayonnaise
1/8 cup rice wine vinegar
1/3 cup slivered almonds
2 tbsp vegetable oil
1 tbsp honey


Pour the broccoli slaw into a medium bowl. Mix in the carrots and green apple. In a measuring cup mix the mayonnaise, vinegar, oil, and honey. Pour the dressing over the slaw and mix.



1/2 cup hot water
1/2 cup all natural peanut butter
1 tsp. soy sauce
1 tsp. honey
1 lime, juice only
1 tsp. ginger, minced
2 cloves garlic, minced

As much chili past or Sriracha as you’d like! I used 2 tsp chili paste for my sauce.


In a medium bowl, whisk together ½ cup hot water, the peanut butter, lime juice, 1 tsp. soy sauce, 1 tsp. honey and 1 tsp. ginger until it is smooth.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

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