Chicken Satay with Peanut Sauce
Ingredients
- 2 ½ pounds boneless and skinless chicken breast, sliced into 1 ½ inch strips
Marinade:
- 2 garlic cloves, minced
- ¼ cup soy sauce
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon ground dry mustard
- 1 teaspoon roasted sesame oil
- 1 teaspoon lemon juice
- ½ inch ginger root, finely chopped
Peanut Sauce:
- 8 ounces peanut butter
- 4 garlic cloves, minced
- 2 ounces onion, finely chopped
- 2 tablespoons Thai red curry paste
- 2 teaspoons fish sauce
- 1 cup coconut milk
Instructions
- In a large bowl or a large resealable plastic bag combine the marinade ingredients. Add the chicken to the marinade and toss to coat. Marinate in the refrigerator for 30 minutes or up to 6 hours.
- In a medium bowl, mix together the peanut butter, garlic, onions, red curry paste, fish sauce and coconut milk. Mix gently until well combined. Cover with plastic wrap and reserve until needed.
- If using wooden skewers, soak them in cold water for 20 to 30 minutes to prevent burning while grilling.
- Remove the chicken from the marinade and discard the marinade. Thread the chicken onto skewers.
- Preheat a grill or grill pan to medium high heat. Lightly oil the grill grates or grill pan. Place the skewers on the grill and cook for about 3-4 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 160-165°F c
- Remove the chicken skewers from the grill and let them rest for 5 to 10 minutes before serving. Serve with the Peanut Sauce.
Notes
- Chicken breast can dry up quickly when cooked for too long. Keep a close eye on the chicken and use an instant read thermometer for accuracy.
- The recipe yields 1 cup of peanut sauce.
- Nutrition facts is only an estimate and will vary depending on the brands of ingredients used.
Nutrition
Calories: 339 kcal, Carbohydrates: 10 g, Protein: 31 g, Fat: 20 g, Saturated Fat: 7 g, Cholesterol: 73 mg, Sodium: 658 mg, Potassium: 642 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 505 IU, Vitamin C: 3.1 mg, Calcium: 29 mg, Iron: 1.8 mg
