3 Videos | Photo: Chicken Satay with Peanut Sauce Recipe
Ingredients
Marinade:
- 1 cup plain yogurt
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon curry powder
- 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
- 20 wooden skewers, soaked in water 30 minutes
- Vegetable oil, for grilling
- Butter lettuce leaves
- Fresh cilantro leaves
- Peanut sauce, recipe follows
Directions
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:
- 1 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 2 teaspoons red chili paste, such as sambal
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups
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By topaz597
Cleveland Hts, OH
on January 17, 2012
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I thought the chicken was really tasty. The peanut sauce was very thick and I made a few tweeks as other reviewers suggested - added a splash of tamari, some rice wine vinegar, and coconut oil. It went well with the chicken. Overall I would make the chicken again but would look for a different satay sauce.
By T. Gordon
on December 17, 2011
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I didn't make the chicken - but, needed a satay sauce to compliment another meal. The basic recipe is sound and great. I used cashew butter instead of PB, didn't have lime (used lemon, used a bit of sesame oil. My husband said it was one of the best satay sauces he's had (and, he loves Thai food.
By marcia400
WELLINGTON, fLORIDA
on September 23, 2011
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I thought this dish was amazing. I agree with "thetoddclan" that it turned out better than at a restaurant. I too changed it up just a bit. I also added a squeeze of chili sauce and used greek yogurt. To the marinade I added the garlic, fresh ginger,curry powder, then added a squeeze of bottled ginger juice. I also put all the peanut sauce ingredients into a small sauce pan and whisked it till it simmered instead of using a blender and having a bigger mess to clean up. Worked fine. I will definetley make this again. Especially for a small party group such as a bridal shower, baby shower or friends over. Nice presentation. It was delicious! I would also buy an extra package of bibb lettuce next time. I had left over chicken and used just under 1.5 pounds of chicken, but ran out of the lettuce.
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