Chicken Satay
You’ve seen it on Asian restaurant menus, but did you know how easy how easy it is to make? These skewers make a great appetizer or main event. The leftovers are also great on salads or turned into wraps. It’s sweet, spicy, nutty, and delicious.
Prep Time
25 min
Cook Time
20 min
Total Time
3 hours
Serves
6 skewers
Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 3 tbsp creamy peanut butter
- ½ oz ginger
- 1 clove garlic
- ½ tsp red curry paste
- 1 lime
- 2 tbsp coconut milk
- 2 tbsp soy sauce
- 2 tbsp honey
- ½ oz cilantro
- 3 tbsp sesame oil (divided)
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
Preparations
1
Gather your ingredients for the satay sauce. This includes the ginger, garlic, red curry paste, juice from ½ a lime, coconut milk, soy sauce, and honey. Process or mix to make the sauce. Cut the other half of the lime into small wedges and set aside for serving. Wash and chop the cilantro, then set it aside.
2
Cut chicken breast into strips and place in medium bowl. Pour in just over half of the sauce and some of the sesame oil into the bowl with the chicken. Mix to combine, and cover with plastic wrap. Rest for at least 2 hrs. or overnight in the fridge.
3
Mix the remaining sauce with peanut butter, water, remaining sesame oil, and salt in a small bowl to make the peanut sauce. Add more water if needed to get the consistency you desire.
4
Thread chicken onto skewers. Heat vegetable oil on medium in grill pan. Cook skewered chicken in hot pan for approx. 8 – 10 min. per side, or until chicken is cooked all the way through. Sprinkle with sesame seeds. Serve skewers with peanut sauce, lime wedges, and cilantro. Enjoy!
