Prep 15 mins
Cook 6 mins
posted by request, makes a nice dipping sauce
Make and share this Chicken Satay W/Peanut-Coconut Sauce recipe from Food.com.
- 1⁄2 cup creamy peanut butter
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons dark brown sugar
- 1 teaspoon ground ginger
- 2 garlic cloves, chopped
- 1⁄2 teaspoon red pepper flakes
- 2 lbs chicken cutlets
- 30 wooden skewers, soaked for 30 mins
- mix first 8 ingredients, remove 3/4 and refrigerate.
- cut chicken into strips and marinate in remaining sauce for 1 hour.
- heat broiler, thread strips onto skewers and broil about 6 minutes.
- bring refrigerated sauce to room temp and use as a dip for the chicken.
Why the heck doesn't thing go up to 10 stars?!?!?! Yep, you read it right! This recipe warrants 10 stars. Even though I made myself something entirely different for dinner than I did for my husband, I couldn't help but eat some of this. He raved and raved (and so did I). At first I was a little concerned once I started mixing the ingredients for the sauce, but after about 20 minutes of being refridgerated, I had to dip my finger in and taste it. Boy, it blew me away. The combination of the coconut, PB, and red peper were amazing. You can taste each ingredient separately. At first you taste the PB, then within a few seconds you taste the coconut and a few seconds after that the red peper hits. Then, you get the full flavor of it all. I made instant rice and put the chicken on top of it. I heated up some of the sauce and drizzled it over the chicken and rice. I saved some cold sauce in case DH wanted to dip the chicken. Both our meals were devoured in litterally 5 minutes (took me 2 hours total cooking for both meals - includes marinading time). LOVE LOVE LOVE this recipe! Thanks again Chia!
We loved this! Instead of broiling, we grilled to enjoy the beautiful weather. My husband said, "This is the best chicken-on-a-stick I've ever eaten!"
The first few times I made this, I used put the chicken on skewers. When I make it for just my family, I skip this step and just put the chicken on the pan and stick in the oven. This saves a lot of time in preperation and a lot of time when it's time to eat! If I were entertaining though, I'd probably go back to the skewers, just for the sake of presentation. The sauce is delish. I do usually add a little bit of brown sugar to make it a little more sweet.