Chicken Satay with Chili Peanut Sauce
Flavorful marinated chicken satay skewers served with a spicy chili peanut sauce.
Ingredients
Chicken Skewers
- 3 chicken breasts cut into medium cubes
- 1 tablespoon dark soy sauce
- 3 cloves garlic minced
- 7 oz coconut milk
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Chili Peanut Sauce
- 3 tablespoon smooth peanut butter
- 1 tablespoon dark soy sauce
- ½ teaspoon red chili flakes
- 1 tablespoon fish sauce
- 7 oz coconut milk
- 1 tbsp light brown sugar
- ½ teaspoon ground coriander
- 1 lime juiced
Instructions
- Start by soaking your skewers in water for 30 minutes. This ensures they won't burn while cooking your chicken.
- Mix all the skewer ingredients in a large bowl. Add the chicken to the and combine, thoroughly coating the chicken. Cover and place in the fridge to marinate for at least 30 minutes.
- While the meat marinades, make the sauce. Add all of the sauce ingredients EXCEPT the lime juice in a small saucepan on medium heat. Frequently stir. Do not let the sauce boil. When the sauce approaches the boiling point, turn down the heat and continue stirring until desired thickness. The sauce will be thin at first and become thicker. Once it has thickened, remove from heat and add the lime juice. The sauce can be served cold or warm. As it cools, the coconut milk will separate from the oil. To reheat, warm over low heat and stir.
- Remove the skewers from the water and dry off. Thread the chicken onto the skewers living small gaps in between pieces. Set all chicken skewers on a plate and prepare to grill.
- Brush the griddle with a little oil to ensure the chicken doesn't stick. Place the skewers on the griddle and cook for 8-10 minutes, flipping a few times. Make sure the chicken is fully cooked with no pink in the center.
- Remove the skewers from the griddle, place on a plate, and top with sauce.