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Chicken Satay and Thai Peanut Sauce Recipe

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Great dish served as an appetizer or as a main course.

Chicken Satay and Thai Peanut Sauce Recipe (+)

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 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.

Container: mixing bowl, saucepan, bamboo skewers

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Description: 2 chicken strips

Servings: 4

Enter desired servings:

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
-		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

Chicken Satay and Thai Peanut Sauce recipe - Ratings & Reviews

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Submitted by: NMThoman
Date: 2007/12/20

"Reduce the Thai red curry past (or chile sauce) to 1/2 tsp, for a bit of heat, but great flavor!"

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Submitted by: NMThoman
Date: 2007/12/20

"INCREDIBLY HOT!!!! Very good taste, but extremely hot. The ingredients list and the cooking instructions don't reconcile."

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