Recipe courtesy of Food Network Kitchen

Chicken Satay with Spicy Peanut Sauce

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Though satays originate from Indonesia, they are popular in Thailand and are often associated with Thai cuisine. Here, chicken is marinated in ginger, fish sauce, lime and lemongrass for a big boost of flavor, and then skewered and grilled. The peanut sauce, made with light coconut milk and reduced fat peanut butter, gets a kick from chili-garlic sauce. A crunchy slaw brings it all together.
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  • Level: Easy
  • Total: 2 hr 33 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 8 min
  • Yield: 6 servings, about 24 skewers
  • Nutrition Info
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Ingredients

Spicy Peanut Sauce:

Directions

Special equipment:
24 wooden skewers
  1. Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
  2. Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
  3. Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.

Spicy Peanut Sauce:

Yield: 6 servings
  1. Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

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