Chicken satay is one of those things I love to order in restaurants, but only recently started making at home. I think because the first time I had it, I was at a restaurant, and pretty young, late teens, and at the time it seemed really exotic and like something I could never replicate at home. But … I was dead wrong. Chicken satay is super easy to make at home and so is the peanut sauce that goes with it.
This recipe serves two as a main dish and can easily be doubled. All you need to add is a salad. Might I suggest this sesame quinoa salad? You can also serve it as an appetizer or party food. I think anything on a stick makes great party food. No plates!
- 2 boneless skinless chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons fish sauce
- 1 teaspoon minced garlic (1 large clove)
- 1 teaspoon grated fresh ginger (1/2″ cube)
- ½ teaspoon turmeric
- Peanut Sauce:
- ¼ cup peanut butter, smooth or chunky
- ¼ cup coconut milk, low fat or full fat
- 1 lime
- 1-2 dried red chilies, crumbled (or ½ – 1 teaspoon chili flakes)
- dash soy sauce
- If grilling outdoors, get out 8 metal skewers or begin soaking 8 bamboo skewers in water for 30 minutes.
- Cut the chicken into strips lengthwise to give you 8 pieces of approximately equal size. Put them in a shallow dish.
- Add soy sauce, honey, fish sauce, garlic and ginger and turmeric. Toss to coat and allow to marinate 30-60 minutes.
- Make the peanut sauce by combining peanut butter, coconut milk, half the lime juice, and chilies. Stir and taste. Adjust with more lime juice and/or a dash of soy sauce if necessary. Set aside.
- Skewer chicken strips and cook on a hot grill or grill pan for 2-3 minutes on each side, or until nicely charred and cooked through.
- Serve hot with peanut sauce.
For more Thai inspiration, check out this green papaya salad. Believe.