Chicken Satay with Peanut Sauce

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Calories: 636
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Ingredients

  • 2 lbs Boneless skinless chicken tenders, pounded to be extra thin
  • 1/3 cup Coconut milk
  • 4 Cloves garlic, minced
  • 1 tbsp Tumeric
  • 2 tbsp Freshly chopped cilantro (plus more for garnishing)
  • 2 tbsp Brown sugar
  • 2 tbsp Fish sauce
  • 1/2 tsp Salt
  • 1/4 cup Crushed peanuts

Peanut Sauce

  • 13.5 oz Can of full fat coconut milk
  • 1-2 tbsp Thai red curry paste (1-2 tbsp depending on how spicy you like it)
  • 3/4 cup Unsweetened natural cream peanut butter
  • 1/2 tbsp Salt
  • 3/4 cup Sugar
  • 2 tbsp Apple cider vinegar or white vinegar
  • 1/2 cup Water

Method

  1. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce and salt.
  2. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet and pour the marinade over the top. Cover and allow to marinate for 2 hours or overnight. Alternatively, place the chicken and marinate in a ziplock back and seal tight, removing excess air.
  3. While the chicken is marinating, prepare the peanut sauce. In a small sauce pan, add all the ingredients. Whisking to combine, bring the sauce to a low simmer.
  4. Cook sauce for 5 minutes, stirring continually to make sure that the sauce doesn't burn on the bottom of the pan. Remove from heat and allow to sit for 10 minutes before serving. Can be stored for up to a week. If it gets too thick, just warm up over the stove with a few drops of water.
  5. Preheat grill on medium heat for 10 minutes. Using bamboo or metal skewers, weave through the meat lengthwise. Place chicken on the prepared grill and allow to cook without moving for 3-5 minutes. Turn the meat and grill just until chicken is cooked through, about 2 more minutes.
  6. Remove from grill and garnish with cilantro and fresh peanuts. Serve with peanut sauce and cucumber salad. Enjoy!

*Recipe for this peanut sauce was developed by shesimmers.