Chicken Satay Thai Style W/ Peanut Sauce
- Ready In:
- 24hrs 20mins
- Ingredients:
- 20
- Yields:
-
32 Skewers
- Serves:
- 6-12
ingredients
- bamboo skewer
- 3 whole boneless skinless chicken breasts, butterflied and cut into 1/2 inch strips
-
for marinade
- 14.79 ml light brown sugar
- 14.79 ml curry powder
- 29.58 ml crunchy peanut butter
- 118.29 ml soy sauce
- 118.29 ml fresh squeezed lime juice (2 medium limes)
- 2 garlic cloves, minced
- 4.92 ml dried chili pepper flakes
-
for peanut sauce
- 157.80 ml crunchy peanut butter
- 354.88 ml unsweetened coconut milk
- 59.14 ml fresh lemon juice (1 medium lemon)
- 29.58 ml soy sauce
- 29.58 ml molasses (or brown sugar)
- 4.92 ml fresh grated gingerroot
- 4 garlic cloves, minced
- 1.23 ml cayenne pepper (more if you want)
- 59.14 ml chicken broth
- 59.14 ml heavy cream
- 59.14 ml fresh cilantro leaves
directions
- Marinate overnight.
- Prepare chicken by butterflying breasts and cutting into 1/2 inch strips.
- Thread chicken in a serpentine fashion onto bamboo skewers.
- Prepare Marinade by combining first 7 ingredients in a small bowl and whisk to combine peanut butter into marinade mixture.
- Place skewered chicken into a shallow dish like a 9"x13"x2" pan.
- Pour marinade over chicken, allow to marinate overnight.
- Peanut sauce
- this mixture can be made hours ahead of time and refrigerated. bring to room temp before serving.
- Combine first 8 ingredients of peanut sauce together in a saucepan (peanut butter through cayenne pepper).
- Cook over medium heat whisking constantly until sauce is consistency of heavy cream (about 15 min).
- Add Chicken broth, heavy cream and cilantro leaves, whisk to combine.
- Grill the Chicken till done about 8 minute.
- Serve with peanut sauce for dipping.
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RECIPE SUBMITTED BY
I love to cook and hope my recipes are good enough for others to cook from!