Thai Chicken Satay with Homemade Peanut Sauce

Thai cuisine is one of my favorites so when I score on a recipe it’s a good night to have dinner at my place. It’s something about those aromatic spices and colorful flavors that always gets me. This recipe is extremely easy and tastes exactly like the “stick on the run” dish I always order at our favorite Thai restaurant. I always stock up on extra marinade ingredients and a lb. of shrimp because I always have so much peanut sauce left over. Shrimp and chicken in the same week?! I know it sounds like heaven 🙂

Quick post note : The spices can be a little expensive to buy upfront but you if LOVE Thai food like we do it is most certainly worth it. They will last a while and you’ll be able to make tons of these skewers!

Serves: 6

Ingredients:

– 1.5 lbs. chicken tenders

– 1 cup unsweetened coconut milk

– 2 tbsp. brown sugar

– 1 tbsp. ground coriander

– 1 tsp. ground cumin

– 1/2 tsp. turmeric

– 1 tsp. salt

– wooden skewers ( 1 chicken tender per skewer or approx. 4 small shrimp per skewer.)

– 1/2 cup peanut butter

– 1 tbsp. fresh minced ginger

– 1/3 cup low sodium chicken broth

– 1 tbsp. honey

– 1/4 cup low sodium soy sauce

– 3 tbsp. rice vinegar

– 3 tbsp. sesame oil

– 2 cloves of garlic

– OPTIONAL IF YOU LIKE SPICE 1 Tb. chile-garlic sauce

Instructions:

1.) Combine the coconut milk, brown sugar, and spices in a large bowl. Stir and add the chicken tenders. Marinate for 30 minutes or longer. (I usually let it marinate for about 3 hours but that’s just me being a cook that preps like crazy)

2.) Soak the skewers in water for at least 30 minutes. (SUPER IMPORTANT if you are using wooden skewers.. We don’t want to start fires and burn down buildings here. Do not skip this step.)

3.) Preheat your grill to medium heat. Weave each tender onto a skewer.

4.) Grill the skewers for approx. 5 minutes per side. Changes depending on grill and how hot you have it. Keep an eye and dont overcook.

5.) While skewers are cooking combine peanut butter, ginger, chicken broth, honey, soy sauce, vinegar, oil, and chile sauce (optional) in a food processor or blender. Blend/process until smooth.

6.) Serve satay with steamed vegetables or rice and of course the peanut sauce to dip.

*Photo is an original taken by me*

**If you are the original author of this recipe please let me know so I can plug your blog and give you mad kudos 🙂 **

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