Chicken Satay with Peanut Sauce
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons curry powder
- 1 teaspoon sugar
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless, skinless chicken breast, cut into 16 thin strips
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper
- 2 tablespoons sugar
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame oil
- 1/2 cup smooth peanut butter
- 1/2 cup low-sodium chicken broth
- calories 288
- fat 14 g
- satfat 5 g
- protein 31 g
- carbohydrate 9 g
- fiber 1 g
- cholesterol 66 mg
- sodium 800 mg
How to Make It
Make chicken: Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.
Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.
Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Serve with sauce.
This peanut sauce recipe is the perfect complement to any spring rolls, pad thai noodle dish, drizzled over fried rice, or over other kinds of pasta- even those zoodles over which we're all obsessing!