Chicken Satay and Thai Peanut Sauce Recipe

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Great dish served as an appetizer or as a main course.
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Servings:
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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
Container: mixing bowl, saucepan, bamboo skewers
Directions
PREP
20 mins
COOK
20 mins
READY IN
40 mins
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.
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Chicken Satay and Thai Peanut Sauce Recipe Reviews

chicken satay and thai peanut sauce

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (0)
NMThoman
Rating of 5 out of 5.0 stars
Reviewed By
"Reduce the Thai red curry past (or chile sauce) to 1/2 tsp, for a bit of heat, but great flavor!"
NMThoman
Rating of 5 out of 5.0 stars
Reviewed By
"INCREDIBLY HOT!!!! Very good taste, but extremely hot. The ingredients list and the cooking instructions don't reconcile."
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