Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Dipping Sauce

Ladies and gentleman, we have a working kitchen! It has taken us six weeks to remodel my dream kitchen, which isn’t too bad for a complete gut out of the old one. I take that back. It’s actually a really long time considering we had two choices for sustenance: dine out or microwave. 

Dine out usually won (obviously), but by week four three our wallets were starting to feel used, abused and taken advantage of. 

Chicken Satay with Peanut Dipping Sauce

Trader Joe’s was our life savior! Their microwaveable foods blow everybody else’s options out of the water. I am now the biggest fan of their grilled zucchini and eggplant, and their brown rice and quinoa. This combination has become the “ramen noodle” of my adult life. Try it on a lazy no-cook-no-way night. 

Chicken Satay with Peanut Dipping Sauce

Anyway, let’s get to the important bit. New kitchen = new experiments. I’ve never attempted to make a chicken satay, mostly because I try to avoid chicken at all costs (it’s my least favorite meat). BUT I’ve had chicken satay in Thailand before and oh my gosh, it was D-E-L-I-C-I-O-U-S! You know what though, it was 20% about the chicken and 80% about the dipping sauce. This I can handle.

Chicken Satay with Peanut Dipping Sauce

And so I played around with the sauce, using the base ingredients of peanut butter, vinegar and soy and adding to it until it tasted just right. I had some red curry paste left in my fridge and I thought, hey, let’s try to give this a little kick shall we? It definitely works. That and a little bit of brown sugar is the perfect balance of spicy and sweet.  

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Chicken Satay with Peanut Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Thai
Serves: 6
Ingredients
  • 2 lbs chicken breasts, cut into 1 inch strips
  • Cilantro for garnish
  • 10-15 skewers
Marinade:
  • 2 tsp minced garlic
  • 1 tbs fish sauce
  • 1 tbs brown sugar
  • ½ tsp turmeric
  • ½ tsp cayenne pepper
Peanut Sauce:
  • 3 tbs creamy peanut butter
  • 2 tbs brown sugar
  • 2 tbs vinegar
  • 1 tbs soy sauce
  • 3 tsp red curry paste
  • 1 tsp sesame oil
Instructions
  1. Combine the marinade ingredients in a shallow mixing bowl and stir to combine.
  2. Place the chicken strips in the marinade and toss until well coated. Cover and let the chicken marinate in the refrigerator for an hour.
  3. While the chicken is marinating, combine the peanut sauce ingredients in a shallow mixing bowl and whisk until well combined. Set aside.
  4. Preheat the oven to 350 degrees F.
  5. Soak the skewers in water for half an hour before threading the chicken pieces onto the soaked skewers.
  6. Spread the chicken out in a baking pan in a single layer. Bake until the chicken pieces are firm to the touch, about 30 minutes.
  7. Serve the chicken satays with a garnish of chopped cilantro and a small bowl of the peanut sauce on the side.
Notes
After I baked the chicken, I broiled it on high for five minutes to give it an extra crispy coat.