Chicken Satay with Peanut Sauce
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Prep Time:
Cooking Time: Servings: 4 |
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Chicken Satay with Peanut Sauce Recipe. The classic Thai appetizer of succulent pieces of chicken breast skewered and grilled that you can dip in a rich peanut sauce.
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Be The First To Review This RecipeIngredients
| chicken breast | 4 | |
| curry powder | 1 Tbsp | |
| garlic powder | 1 tsp | |
| sugar | 1 Tbsp | |
| sugar | 1 Tbsp | |
| salt | 1 Tbsp | |
| white pepper | 1/2 tsp | |
| coconut milk | 1/4 cup | |
| coconut milk | 1/4 cup | |
| Peanut Sauce | ||
| vegetable oil | 1 Tbsp | |
| red curry paste | 1 1/2 Tbsps | |
| peanut butter - chunky | 2 Tbsps | |
| fish sauce | 1/2 tsp | |
| rice vinegar | 1/2 tsp | |
| Special Equipment | ||
| skewers | 8 | |
Directions
- Slice the chicken breast into 1 1/2 inch slices. They should be about 1/4 inch thick.
- In a bowl combine the curry powder, garlic powder, sugar, salt, and pepper.
- Add the chicken to the bowl. Rub in the dry ingredients into the sliced chicken. Add the coconut milk and continue to mix.
- Take a skewer and thread through the meat lengthwise like you're sewing a piece of fabric. Leave 2 inches of skewer open at the bottom.
- Cover and place in the refrigerator for 4 hours.
- Prepare your grill for high heat and grill for 5 to 6 minutes on each side until thoroughly cooked.
- For the peanut sauce- heat the vegetable oil in a small saucepan over high heat. Stir-fry the curry paste for 15 seconds. Stir in the coconut milk and bring to a boil. Boil for 2 minutes. Stir in the peanut butter. Continually stir for 2 to 3 minutes until the sauce thickens.
- Reduce the heat to a simmer and add the fish sauce, rice vinegar, and sugar. Continue to stir for an additional minute and serve.
Notes
When grilling the chicken satay keep the lower two inches of the skewers away from the direct heat of the grill. This will insure that the skewers do not burn.
