THAI CHICKEN SATAY WITH SPICY PEANUT SAUCE
Ingredients
For the marinade:
- 3 tbsp lime juice
- 3 tbsp canola oil
- 2 tsp reduced-sodium soy sauce
- 2 tsp fish sauce
- 1/2 tsp crushed red pepper (I used chilli flakes)
- 1 pound about 450 grams chicken tenders (long strips of chicken)
For the peanut sauce:
- 2 tbsp smooth or crunchy natural peanut butter (or make your own healthy peanut butter)
- 2 tbsp ‘lite’ coconut milk
- 2-3 tsp lime juice or to taste
- 2 tsp reduced-sodium soy sauce
- 1 tsp brown sugar
- 1/2 tsp crushed red pepper or to taste
Instructions
- For the marinade: Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let it marinate in the refrigerator for 15 minutes.
- For the peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.
- Prepare the barbeque (grill) or use a grilling fry-pan (skillet) on high heat. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm with Spicy Peanut Sauce.
Notes
Tips & Notes:
- Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days.
- Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
- Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to 2 months. It will appear separated when thawed; simply mix until smooth.
- Tip: It can be a bit difficult to cook every bit of chicken when it’s threaded onto a skewer – if in doubt, take the chicken off the skewer and grill a little longer to ensure the flesh is cooked through.
Tried this recipe?Let us know how if you liked it in the comments below!