Teresa's Recipes
Thai Chicken Satay
Transport your taste buds to the bustling streets of Thailand with this vibrant and irresistible Thai Chicken Satay. Tender chicken strips are marinated in a fragrant mix of coconut milk, soy sauce, and spices, then grilled to perfection and served with a creamy peanut sauce. This dish embodies the perfect balance of savory and sweet, with a hint of heat from sriracha, making it a favorite among food lovers. Traditionally enjoyed as street food, satay is often accompanied by a refreshing cucumber salad or sticky rice, enhancing the overall dining experience.
Ingredients
- 1/4 cup, chopped (for garnish) Cilantro
- 1/4 cup, crushed (for garnish) Peanuts
- 1 tablespoon Sriracha sauce
- 2 tablespoons Honey
- 1/2 cup Peanut butter
- 2 cloves, minced Garlic
- 1 tablespoon Curry powder
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 1 cup Coconut milk
- 1 pound, boneless and skinless Chicken breast
Dietary Notes
- Servings: 4
- Dish Type: Appetizer/Main Course
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Calories: 450
- Fat: 25g
- Carbs: 25g
- Protein: 36g
- Sodium: 600mg
- Sugar: 8g
Instructions
- In a bowl, whisk together coconut milk, soy sauce, lime juice, curry powder, and minced garlic to create the marinade.
- Cut the chicken breast into thin strips and add them to the marinade. Ensure the chicken is well coated. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken strips onto skewers, leaving space between each piece for even cooking.
- Grill the chicken skewers for about 3-4 minutes on each side, or until the chicken is cooked through and has nice grill marks.
- While the chicken is grilling, prepare the peanut sauce. In a small saucepan, combine peanut butter, honey, sriracha sauce, and a splash of water. Heat over low heat, stirring constantly, until the sauce is smooth and well combined. Adjust the consistency by adding more water if necessary.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
- Serve the grilled chicken satay with the creamy peanut sauce on the side, garnished with crushed peanuts and chopped cilantro.
Tips
- For a spicier kick, increase the amount of sriracha in the peanut sauce.
- Serve with a side of cucumber salad to balance the richness of the peanut sauce.
- Feel free to substitute chicken with shrimp or tofu for a different protein option.