Chicken Satay with Peanut Dipping Sauce
Chicken Satay with Peanut Dipping Sauce marinades in the most fantastic coconut and curry sauce, prior to being grilled to excellence and served with a to-die-for peanut dipping sauce. You are going to like it!
If you have actually never ever had peanut sauce, you remain in for a reward. It can just be referred to as divine. It has the best mix of sweet and mouthwatering and we simply can’t get enough of it. The marinade alone on this dish is currently great, however including this peanut dipping sauce simply takes it over the top. This is among those things you’re simply going to need to trust us on. Don’t fret however, we understand you’ll be connected!
Chicken Satay with Peanut Dipping Sauce is not a genuine Thai dish, however rather a common American variation of Thai-American takeout dining establishments. The Remain At House Chef utilizes components that are quickly available for the majority of people in the United States and Canada so that anybody can quickly commemorate world foods even if their chances for travel or access to local components are restricted.
Fish sauce includes a balance of tastes and we extremely suggest you include it. Nevertheless, you can replace it for 1 extra tablespoon of soy sauce.
You will wish to utilize canned, full-fat coconut milk in this dish. The coconut milk in the cooled plant based milk area of your supermarket just won’t do.
Chicken Cut Options:
We understand that there are strong viewpoints out there about chicken breasts vs. thighs. You can utilize whichever you choose, and both alternatives will taste fantastic! If you do utilize chicken thighs, ensure to prepare till an internal temperature level of 175 degrees Fahrenheit. That additional cooking time to get to a greater temperature level provides it a better chew. For much more chicken cut alternatives, this marinade would taste fantastic on chicken wings and drumsticks too. Give it a try!
Cooking Options for Chicken Satay with Peanut Dipping Sauce:
We always prefer the flavor from grilling, but you can always cook indoors on your stovetop in a heavy duty skillet or grill pan.
Jasmine or coconut rice would pair beautifully with this dish, as well as your favorite steamed veggies.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to up to one week. To reheat, remove chicken from skewers and place in an oven safe dish. Bake in an oven preheated to 350 degrees until warmed through.
If you like this recipe, you may be interested in these other delicious Asian inspired recipes:
Chicken Satay with Peanut Dipping Sauce marinates in the most fantastic coconut and curry sauce, before being grilled to perfection and served with a to-die-for peanut dipping sauce. You are going to love it!
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1 cup coconut milk
- 1/8 cup soy sauce
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon yellow curry powder
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/4 cup lime juice juice from 1 lime
- 12 bamboo skewers (soaked in water for 30 minutes)
Peanut Dipping Sauce
- 3/4 cup coconut milk
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon chili garlic sauce
- 1/4 cup lime juice (about 2 limes)
Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.
In a mixing bowl, stir together coconut milk, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, ginger and lime juice. Stir until well combined. Add in chicken and refrigerate for a minimum of 1 hour, or up to 12 hours.
Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8” gap between the pieces.
Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up and reaches an internal temperature of 165 degrees Fahrenheit. Baste with butter occasionally if desired.
Garnish with chopped cilantro and a drizzle of peanut sauce.
Peanut Dipping Sauce
In a medium-sized mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. Will last for up to a week in an airtight container in the refrigerator.
Tip: Using full-fat canned coconut milk in this dish is chosen and will produce a thicker marinade and sauce.
Calories: 526kcal | Carbohydrates: 42g | Protein: 12g | Fat: 38g | Hydrogenated Fat: 22g | Salt: 1137mg | Potassium: 555mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1788IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 5mg
Jobber Wiki author Frank Long contributed to this report.