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Chicken Satay with Peanut Sauce

Photo: Ryan Benyi
Prep time 15 mins
Chill time 3 hrs
Cook time 10 mins
Total time 3 hrs, 25 mins
Yield Serves 8
Marinate chicken in a coconut milk-curry powder  mixture and serve with a spicy peanut sauce for an easy and economical Indonesian-style grilled main dish.

Ingredients

  • Chicken:
  • 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
  • Sauce:
  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. 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.