Description
A delicious Chicken Satay recipe served with an easy Thai peanut sauce, perfect for grilling enthusiasts.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes (optional)
- 1 clove garlic, minced
Instructions
- Cut the chicken into strips and place in a bowl.
- In a separate bowl, mix the vegetable oil, soy sauce, brown sugar, cumin, garlic powder, ginger powder, salt, and pepper.
- Pour the marinade over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- While the chicken marinates, prepare the peanut sauce by combining peanut butter, coconut milk, soy sauce, lime juice, brown sugar, red pepper flakes, and minced garlic in a small saucepan over low heat. Stir until smooth and heated through.
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated chicken strips onto skewers and grill for about 4-5 minutes on each side, or until cooked through and slightly charred.
- Remove the chicken from the grill and let it rest for a few minutes.
- Serve the chicken satay with the peanut sauce on the side for dipping.
Notes
- For a vegetarian option, substitute chicken with firm tofu, marinating and grilling it the same way.
- Add a sprinkle of chopped peanuts and fresh cilantro on top of the satay for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg