Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce Recipe
Photo: Ryan Benyi
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.

Yield:

Serves 8

Recipe Time

Prep: 15 Minutes
Chill: 3 Hours
Cook: 10 Minutes
Total: 3 Hours, 25 Minutes

Nutritional Information

Calories 288
Fat 14 g
Satfat 5 g
Protein 31 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 66 mg
Sodium 800 mg

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

Preparation

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.

Note:

May 2012
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