Chicken Satay with Spicy Peanut Sauce

Chicken Satay with Spicy Peanut Sauce

I love winter time and all of the rich, hearty foods that the season inspires us to make, but after a while, I need something zesty! Chicken satay is a delicious appetizer, and a fun meal for 2-4 with the addition of a salad. The chicken is moist and tender from the marinade, and has a spicy-but-not-hot kick to it.My taste-buds were needing a little pick-me-up, and this simple little Thai dish was just the ticket.

The Thai red chili, garlic paste is the secret superstar in this recipe. The flavor of the dish just isn’t the same without it. I served the satay skewers with a yummy slaw made of shredded napa cabbage, shaved carrots, and a delicious carrot and ginger dressing. (Recipe to come soon!)

Chicken satay is a a crowd pleasing appetizer. Whether you choose to serve it with the traditional spicy peanut dipping sauce, or with an alternative such as sweet chili sauce, almost everyone likes it. If you would like to prepare these in advance, I suggest swapping the breast meat out for boneless, skinless thighs. The higher fat content will keep them moist through gentle re-heating.

Ingredients:

For the chicken:

  • 1.5 pounds boneless skinless chicken breast (butterflied and cut into strips)
  • 3 tablespoons natural peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar or lime juice
  • 2 cloves garlic (made into a paste)
  • 1 teaspoon garlic chili paste (such as Huy Fong)
  • 1 tablespoon brown sugar
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground tumeric

For the peanut sauce:

  • 1 tablespoon vegetable oil
  • 1 scallion (sliced thin)
  • 1-2 cloves garlic (fine mince)
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon garlic chili paste (such as Huy Fong)
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • 1/3 cup smooth natural peanut butter
  • 1/2 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 cup warm water

Directions:

For the chicken:

  • Butterfly chicken breasts and slice into about 2 inch strips and place in a single layer in a shallow dish
  • Whisk marinade ingredients together in a separate bowl
  • Pour marinade over chicken and toss to coat
  • Cover and marinate for at least 2 hours, preferably overnight
  • If you choose to use wooden skewers soak them in water for at least 30 minutes before use to keep them from burning
  • Weave chicken onto skewers (I ended up with 10 skewers with about 2.5 ounces of chicken each)
  • Preheat grill or grill pan to medium high heat (I used a grill pan brushed with oil)
  • Grill skewers for about 4 minutes each side or until chicken is cooked through

For the peanut dipping sauce:

(adapted from Tyler Florence)

  • Heat vegetable oil over medium heat in a small saucepan
  • Add scallions, garlic, ginger and chili paste and cook for 1 minute stirring often
  • Add remaining ingredients and whisk until smooth
  • Garnish with additional scallions and chopped peanuts if desired
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2 comments

  1. Pingback: Asian Style Slaw with Carrot-Ginger Dressing | Happygoodtime

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