This is one of my favorite Thai recipes, Chicken Satay with Peanut Sauce. Maybe you’ve had it before at a Chinese or Thai restaurant. The chicken is sliced thin, marinated in a peanut and coconut sauce, then put on a wooden skewer and broiled.
I used some of the peanut and coconut sauce as a marinade, but I set aside some of in the refrigerator to use for dipping, which I must say was delicious. The sauce tastes very much like peanut butter, but it’s sweetened from brown sugar, and has a creaminess from coconut milk.
It’s a simple recipe that can be served as an appetizer or as a main course. They pair very well with my Chicken Egg Rolls.
In this recipe I put the chicken strips on wooden skewers, but I need to mention the skewers need to soak in water for half an hour before the chicken goes on. The first time I made this recipe I skipped that step. I didn’t think it was that important until I was grilling the chicken and the skewers were completely charred.
I learned my lesson, so the first thing I did was place my wooden skewers in a pan, then covered them with a shallow amount of water. The next thing I did was prepare the marinade/sauce. In a medium sized bowl (large enough to marinate chicken) I mixed some creamy peanut butter with coconut milk, soy sauce, brown sugar, and ginger. Then I used my garlic press to press and add a couple garlic cloves. My final step for the sauce was slicing one lime and squeezing as much juice from it into the sauce as I could. I mixed all the ingredients, then I set aside a quarter of the sauce that would be used for dipping and put it in the refrigerator.
My next step was to butterfly two chicken breasts so they’re really thin. Then I sliced them into strips that I placed in the marinade. After an hour I heated up my broiler to cook the chicken. If it wasn’t February I would have definitely used my grill. That’s how I’ve made Chicken Satay with Peanut Sauce in the past. But this recipe will work with a grill or a broiler.
The skewers only need to soak in water for half an hour, so had already removed and dried them off. I carefully skewed the chicken then cooked it in the broiler for about six minutes total, flipping the chicken over half way through. Just to be safe and because I don’t like to serve raw chicken, I did check the internal temperature with my digital thermometer. Because the chicken is sliced really thin it’s done cooking really fast.
I served the chicken with the peanut sauce that I set aside. What I really like about this recipe is that even though I have to let the chicken marinate, it doesn’t take a lot of time to prepare.
You’ve probably noticed that in a lot of my recipes I use fresh garlic. The way I incorporate the fresh garlic cloves is by using a garlic press. I have two garlic presses in my kitchen and this one is my favorite. The reason I like this one so much is because it’s made of stainless steel with soft non-slip handles, and I know I’m not going to break it. I also like this one because it’s easy to clean.
I mentioned that I have two garlic presses in my kitchen and the Good Cook Touch Garlic Press was half the price of my other one that I have broken. This is one of my essential tools in the kitchen and this is the one I recommend.
Adapted from Chia, via Food.com