Restaurant Style Thai Chicken Satay & Tangy Peanut Sauce

Name: Restaurant Style Thai Chicken Satay with Tangy Peanut Sauce
Prep time: 4 h 15 min
Cook time: 20 min
Total time: 4 h 35 min
Yield: 4
Ingredients: 4 Large boneless and skinless chicken breasts; 1/2 C. Sliced carrots; 1/2 C. Sliced cucumbers; 2 Tbsp. Fresh Cilantro-chopped and stems removed.; 1 Tsp. Granulated sugar; 1/2 C. Rice Vinegar or enough to cover vegetables.; 1 Fresh Lime- Wedged for garnish; 1/8 C. Fish sauce; 1.5 Tbsp. Lemongrass stir in paste; 1.5 Tsp. Sugar; 1/4 Tsp. Ground pepper; 3/4 Tsp. Turmeric powder; 1/4 Tsp. Cayenne pepper; 1.5 Tsp. Thai red curry paste; 3/4 C. Coconut milk; 1/2 C. Unsweetened/Unsalted Peanut Butter; 1 1/4 Tbsp. Thai Red Curry Paste; 1 C. Coconut Milk; 1 1/2 Tbsp. Sugar; 1/8 C. Fish Sauce; Dash of salt

Shop this look: Organic Oak Dinner Plate

Restaurant Style Thai Chicken Satay with Tangy Peanut Sauce

Rated 5.0 stars by 1 users

Share on Twitter

Share on Facebook

Share on Pinterest

Share on Whatsapp

Category

dinner

Servings

4

Prep Time

4 hours 25 minutes

Cook Time

20 minutes

This is the perfect tangy & savory marinated chicken recipe to throw on the grill and a great add to any rice or noodle dish.
Author:
Lollygag

Ingredients
Chicken Satay

4 Large boneless and skinless chicken breasts

1/2 C. Sliced carrots

1/2 C. Sliced cucumbers

2 Tbsp. Fresh Cilantro-chopped and stems removed.

1 Tsp. Granulated sugar

1/2 C. Rice Vinegar or enough to cover vegetables.

1 Fresh Lime- Wedged for garnish

Satay Marinade

1/8 C. Fish sauce

1.5 Tbsp. Lemongrass stir in paste

1.5 Tsp. Sugar

1/4 Tsp. Ground pepper

3/4 Tsp. Turmeric powder

1/4 Tsp. Cayenne pepper

1.5 Tsp. Thai red curry paste

3/4 C. Coconut milk

Tangy Peanut Sauce

1/2 C. Unsweetened/Unsalted Peanut Butter

1 1/4 Tbsp. Thai Red Curry Paste

1 C. Coconut Milk

1 1/2 Tbsp. Sugar

1/8 C. Fish Sauce

Dash of salt

Directions

Marinade

In a medium bowl combine the all of your marinade ingredients and whisk until combined.

Cut your chicken breasts into strips or large chunks and place them into the bowl of marinade.

Turn to coat well and cover bowl with plastic wrap or airtight lid.

Marinate for at least 4 hours or overnight.

Make your quick pickled veggies by placing your carrots and cucumbers in a small bowl with the cilantro, rice vinegar and sugar.

Toss in the chopped Cilantro and mix well to coat. Let them pickle while you cook your chicken.

Tangy Peanut Sauce

Combine all ingredients in a small sauce pan and bring to a simmer over low heat for 8-10 minutes, stirring occasionally , or until thickened.

Remove from heat, and pour into a serving bowl or dish and let cool while you grill your chicken skewers.

Grilled Satay

Heat up your BBQ or grill to temp.

When your chicken is done marinating, carefully remove them from the bowl and scrunch 3-4 tenders onto long skewers and set aside.

Place the skewers on a hot BBQ grill or indoor grill, and cook for about 4-5 minutes turning pieces to char on all sides.

Chicken should be fully cooked through and not pink in the center.

Place skewers on a serving tray with 2 small side bowls of pickled vegetables and peanut sauce for dipping.

Serve with your choice of rice and garnish with lime wedges and fresh Cilantro.

Recipe Note

Serve with steamed Jasmine rice or Jade rice.