Chicken Satay and Thai Peanut Sauce
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
RecipeTips.com

Ingredients
- CHICKEN:
- 1/2 cup canned coconut milk
- 1/4 cup fresh lime juice ( 2 limes) or canned
- 1/4 cup peanut oil
- 2 tablespoons fresh cilantro -chopped
- 1 teaspoon fresh ginger - minced
- 1 teaspoon sugar
- 1 teaspoon garlic - minced
- 4 boneless, skinless chicken breasts halves
- 6 bamboo skewers
- SAUCE:
- 1 1/2 cups canned coconut milk
- 6 tablespoons creamy peanut butter

1

- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 3 tablespoons green onion - minced
- 2 tablespoons Thai style chile sauce or Thai red curry paste
- 1 teaspoon garlic - minced
- 2 teaspoons rice vinegar - unseasoned
- 1 teaspoon lime zest - minced
- 1/2 cup fresh cilantro - minced
- 3 tablespoons fresh basil - minced
 
 
Great dish served as an appetizer or as a main course.
 
Directions
CHICKEN:

  • Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing
    bowl.
  • Stir to dissolve sugar.
  • Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator
    for 3-4 hours.
  • Soak bamboo skewers in water for at least 1/2 hour.
  • Thread chicken strips onto soaked skewers and grill over direct medium heat for 3-5 minutes

2

on each side.
  • Watch closely. Serve warm.

    • SAUCE:

    • Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar,
      lime zest, cilantro and basil in a medium saucepan.
    • Bring just to a simmer while stirring.
      Do not boil.
    • Continue cooking until sauce thickens, approximately 5 minutes.
    • Remove from
      heat, store in the refrigerator if not using right away.
    • Reheat before serving.
    • After removing from heat you may strain the sauce before serving
      if desired but not necessary.

    Note: Canned coconut milk can be found in the baking
    section of most grocery stores.

    3