Total Time
47mins
Prep 40 mins
Cook 7 mins

From my collection of handwritten recipes. Note: Chicken needs 2 hours to marinate.

Ingredients Nutrition

Directions

  1. Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. Cut chicken breasts into 24 thin strips. In a food processor, mince onions and garlic. Remove half of this mixture to a small bowl and reserve. Add soy sauce and 3 Tblsp. lime juice to food processor. Combine well and coat chicken strips. Cover and refrigerate 2 hours. Return reserved onion and garlic mixture to food processor. Add remaining 1 Tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. Process until smooth. Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. Some oil will separate out of the sauce. Gently blot off excess with a paper towel. Remove sauce to a small bowl for serving. Prepare a medium-hot fire in a barbeque grill or preheat broiler. Thread chicken strips onto wet bamboo skewers. Grill or broil until chicken is cooked through, about 5 to 7 minutes. Serve satay on their skewers with sauce on the side for dipping.

Reviews

(1)
Most Helpful

Great chicken satay! The chicken came out moist and tender and we loved the peanut sauce, although I would probably cut the black pepper to 1/2 tsp next time. Easy to make and delicious - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011

loof March 11, 2011

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