Chicken Sate with Spicy Peanut Dipping Sauce

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Truly outstanding! We made several changes, chief of which that we ended up marinating the chicken overnight due to a change in dinner plans. It was so unbelieveably tender that we will probably repeat the process in the future. Since it was the first time we made it, I can't really say how much tenderer the chicken was as opposed to marinating for several hours but experience tells me the difference would be very noticeable. The other change was that we actually prepared the chicken on a charcoal grill just as it is done in Asia and it turned out great at about 3-4 minutes on each side. Otherwise we followed Ellie's recipe other than subsituting soy for fish sauce since we didn't have any. As others have said, it makes a lot of sauce. We actually had brussels as a side and they were really good with the sauce as well. Of course risotto or ricearoni would go really well, too.

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I made this yesterday for a neighborhood party, and it was a huge hit. Every morsel of chicken was eaten in no time at all. I will make this again. The only change I made was I used Jiff creamy peanut butter because that's what I had. It does make a lot of sauce, I brought home about half, which I plan to use for some stir fry. Thanks for the great recipe Ellie

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This makes a ton of sauce! I used left overs in a stir fry and it was delicious. I didn't have any chili paste, but used a chili garlic sauce which added a perfect hottness. I also used an unnatural peanut butter and onion opposed to the shallot. The marinade makes for perfectly juicy chicken.

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I didn't have red curry paste, so I used sweet red chili paste and a little less brown sugar. It came out too tangy and salty for me, so I added sesame oil, mirin, and dry sherry..omg..the flavors were outstanding! I wish there was a place to add notes to these recipes on the site..I will try it with the red curry paste too, as that sounds good..

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I made only the dipping sauce, so will review that. I used regular old Jif type peanut butter; otherwise I followed the rest of the dipping sauce recipe to a 't'. This is so good that I actually groaned as I tasted it--straight from the food processor. The mixture of lime, ginger, and heat was fantastic! I will make again and again. Thanks for a great one.

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Delicious, fairly easy but tastes great. We had it just with rice but the meal could really use a vegetable. We didn't use the red curry paste since we couldn't find it but with a little extra pepper it still had a kick.

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Excellent recipe. I marinated my chicken for 3 or 4 hours. The flavor of the grilled chicken was spot on. For the peanut dip, I had to omit the chili and red curry since I have family who can't have spicy food. Doing this didn't take away from the taste at all. For those who wanted their sauce spicy, I just gave them chili flakes to add on to their sauce. Everybody happy! I also substituted splenda for the sugar. I only had to use 1 packet and it worked alright with the recipe as well. Delicious! No leftovers. Instead of blending the sauce, mainly because I didn't want the hassle of cleaning the blender, I just plonked all the ingredients in a pan and heated it. I sliced the shallots super thin and for the garlic and ginger I just grated them.

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I just made the peanut sauce for use in another recipe, and it was excellent. I have a peanut allergy in the family so I used soynut butter in place of peanut butter and it worked just fine.

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This recipe is amazing! Family and friends always love it. The peanut sauce is as good if not better than any I have ever had and the marinade for the chicken is delicious! I highly recommend this recipe.

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I thought it was excellent. I'm not sure that 1 hour marinade time was enough, but it was excellent.