Chicken Satay and Thai Peanut Sauce Recipe

Great dish served as an appetizer or as a main course.
Share this!
Facebook
Google+
SERVINGS
4
Ingredients
  • CHICKEN:
  • 1/2 canned coconut milk
  • 1/4 fresh lime juice ( 2 limes) or canned
  • 1/4 peanut oil
  • 2 fresh cilantro -chopped
  • 1 fresh ginger - minced
  • 1 sugar
  • 1 garlic - minced
  • 4 boneless, skinless chicken breasts halves
  • 6 bamboo skewers
  • SAUCE:
  • 1 1/2 canned coconut milk
  • 6 creamy peanut butter
  • 3 brown sugar
  • 1 soy sauce
  • 3 green onion - minced
  • 2 Thai style chile sauce or Thai red curry paste
  • 1 garlic - minced
  • 2 rice vinegar - unseasoned
  • 1 lime zest - minced
  • 1/2 fresh cilantro - minced
  • 3 fresh basil - minced
Container:mixing bowl, saucepan, bamboo skewers
Directions
CHICKEN:
  • Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing bowl.
  • Stir to dissolve sugar.
  • Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator for 3-4 hours.
  • Soak bamboo skewers in water for at least 1/2 hour.
  • Thread chicken strips onto soaked skewers and grill over direct medium heat for 3-5 minutes on each side.
  • Watch closely. Serve warm.

SAUCE:
  • Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar, lime zest, cilantro and basil in a medium saucepan.
  • Bring just to a simmer while stirring. Do not boil.
  • Continue cooking until sauce thickens, approximately 5 minutes.
  • Remove from heat, store in the refrigerator if not using right away.
  • Reheat before serving.
  • After removing from heat you may strain the sauce before serving if desired but not necessary.

Note: Canned coconut milk can be found in the baking section of most grocery stores.
Similar Recipes
Advertisement

Chicken Satay and Thai Peanut Sauce Recipe Reviews

chicken satay and thai peanut sauce

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (2)
Comments (0)
NMThoman
Rating of 5 out of 5.0 stars
Reviewed By
"Reduce the Thai red curry past (or chile sauce) to 1/2 tsp, for a bit of heat, but great flavor!"
NMThoman
Rating of 5 out of 5.0 stars
Reviewed By
"INCREDIBLY HOT!!!! Very good taste, but extremely hot. The ingredients list and the cooking instructions don't reconcile."
Advertisement
© Copyright 2020 Tecstra Systems, All Rights Reserved, RecipeTips.com