Chicken Satay Recipe with Peanut Sauce
This recipe combines two fantastic components—juicy, marinated chicken satay and a luscious, tangy Thai peanut sauce.
Ingredients
- For the Chicken:
- 1-½ pounds chicken cut into bite-sized pieces
- 3-4 Thai peppers chopped (or spicy red peppers)
- 1 shallot chopped
- 2 stalks lemongrass trimmed and chopped (or 1 teaspoon lemongrass paste)
- 3 cloves garlic chopped
- 1 teaspoon fresh ginger chopped
- 2 tablespoons fish sauce
- ¼ cup brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 tablespoons chopped cilantro + more for garnish
- Spicy chili flakes as desired
- Bamboo skewers soaked in water for at least 20 minutes
- For the Thai Peanut Sauce:
- ¼ cup creamy peanut butter use ½ cup for more peanut flavor
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons chili-garlic sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon lime juice
- 1 teaspoon cayenne powder or paprika for milder heat
- 1 teaspoon garlic powder or 1 clove garlic, finely minced
- 1 teaspoon ginger powder or 1 teaspoon fresh grated ginger
- 1 tablespoon water or more as needed
Instructions
- Marinate the Chicken: Mix all ingredients for the chicken in a large bowl or bag. Cover and refrigerate for at least 1 hour.
- Prepare the Skewers: Soak bamboo skewers, then thread marinated chicken onto the skewers.
- Grill the Chicken: Grill the skewers over medium heat for 4-5 minutes per side until cooked through.
- Make the Peanut Sauce: Whisk all sauce ingredients until smooth, adding water to thin as needed.
- Serve: Garnish chicken with cilantro and serve with peanut sauce.
Notes
Nutrition Information (per serving):
- Calories: 400
- Fat: 25g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 1050mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 8g
- Protein: 30g
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