Thai Chicken Satay Recipe

  • 3 pounds chicken breast cut into 1-2 inch wide strips
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 3 tablespoons fresh minced ginger
  • 3 tablespoons fresh minced garlic
  • 1 cup creamy peanut butter
  • 3/4 cup coconut milk
  • 1/4 cup soy sauce
  • 5 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon chili oil (optional)
  • Fresh green onion chopped (optional for garnish)
  • Soak skewers in water 20 min to avoid burning on grill.
  • Cut chicken into long narrow strips (approx 1-2 inches wide) and set aside.
  • In a small bowl combine water, lemon juice, chopped ginger and garlic. Let sit 10-15 minutes for flavors to combine.
  • In a medium sauce pan combine peanut butter, coconut milk, soy sauce, brown sugar, sesame oil, red pepper flakes and chili oil.
  • Strain the ginger/garlic liquid into the peanut mixture, pressing to ensure all liquid is released. (Optional - add 1-2 T of the chopped garlic/ginger for a chunkier sauce).
  • On medium heat, bring sauce to boil then remove from heat to cool.
  • Separate sauce into two containers, 1 cup for basting and the rest for a dipping sauce at the table.
  • Place chicken strips on skewers. Baste with peanut sauce.
  • Grill until chicken is done. Baste at least once while cooking.
  • Prevent burning by keeping heat fairly low on the grill.
  • Garnish with green onions and serve with sauce on the side for dipping.
Note: this sauce works equally well with shrimp and also makes a great sauce for Thai chicken pizza.
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