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- Prep Time: 10 min
- Cook Time: 4-8 minutes
- Total Time: 14-18 minutes plus 1 hour to marinade
- Yield: 4
- Category: Lunch, Dinner
- Method: Baked, or Barbecued
Ingredients
Satay:
- ½ cup coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon curry powder
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless, skinless chicken breasts, cut into 8 thin strips
- 8 bamboo or metal skewers
- ¼ cup chopped peanuts
Mild Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon crushed red pepper
- 1 tablespoon sugar
- ½ teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- ⅓ cup smooth peanut butter
- ⅓ cup chicken broth
Spicy Sauce:
- ¼ cup peanut butter
- ¼ cup coconut milk
- 1 teaspoon fish sauce
- 2 teaspoons chili sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
Instructions
- In a large zipper bag place ½ cup coconut milk, 1 tablespoon fish sauce, curry powder, ½ teaspoon sugar, salt, black pepper, and chicken strips. Seal and refrigerate about 1 hour, squeezing the bag occasionally to mix.
- Add all of the ingredients for either the mild or spicy sauce to a saucepan over medium-high heat and whisk. Bring to a boil for 5 minutes, stirring constantly, remove from the heat. Let it return to room temperature.
- If using bamboo skewers, soak in cold water for a minimum of 5 minutes.
- Preheat an outdoor grill to medium-high heat, or oven to 375 degrees Fahrenheit.
- Remove the chicken strips from the marinade and discard the marinade. Thread the chicken on the skewers.
- If using an outdoor grill place the strips on the grill and cook about 1 minute per side. Cook on all 4 sides, until the chicken is no longer pink in the center.
- If using an oven, place the chicken on a baking sheet and cook for about 1-2 minutes per side. Cook on all 4 sides, until the chicken is no longer pink in the center.
- Serve 2 skewers per person, with the side of peanut sauce