Chicken Satay with Peanut Sauce

This simple, savory snack originated in Indonesia. The meat is sliced very thin so it cooks quickly over an open flame.

Serves: 4Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1¼ cup coconut milk, divided
  • 2 Tbsp. chopped cilantro
  • ½ tsp. curry powder
  • ½ tsp. ground turmeric
  • 2 tsp. plus 1 Tbsp. sugar, divided
  • 1½ tsp. fish sauce
  • 4 Tbsp. vegetable oil, divided
  • 8 oz. boneless, skinless chicken breast, cut into 8 thin strips
  • ½ cup chopped peanuts, divided
  • 1 Tbsp. red curry paste
  • ½ tsp. salt
  • 1 Tbsp. lime juice

Directions

  • In a large bowl or zip-top plastic bag, combine ¼ cup coconut milk, cilantro, curry powder, turmeric, 2 teaspoons sugar, fish sauce, and 2 tablespoons oil . Add chicken and stir to coat. Marinate in refrigerator for at least 3 hours.
  • Soak 8 bamboo skewers in water for 1 hour to prevent the skewers from burning. Preheat grill.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Add ⅓ cup peanuts, 1 tablespoon sugar, and curry paste and sauté until fragrant, about 15 seconds. Add 1 cup coconut milk and salt. Increase heat to medium-high and bring to a boil. Boil for 3 minutes or until the sauce thickens slightly. Remove from heat, stir in lime juice, and cover to keep hot.
  • Slide each slice of marinated chicken onto a bamboo skewer. Grill the skewered chicken until done and still moist, about 1½ minutes on each side. Serve hot with remaining peanuts and peanut sauce for dipping.

Recipe Information

Serves: 4

Ingredients

  • 1¼ cup coconut milk, divided
  • 2 Tbsp. chopped cilantro
  • ½ tsp. curry powder
  • ½ tsp. ground turmeric
  • 2 tsp. plus 1 Tbsp. sugar, divided
  • 1½ tsp. fish sauce
  • 4 Tbsp. vegetable oil, divided
  • 8 oz. boneless, skinless chicken breast, cut into 8 thin strips
  • ½ cup chopped peanuts, divided
  • 1 Tbsp. red curry paste
  • ½ tsp. salt
  • 1 Tbsp. lime juice

Directions

  • In a large bowl or zip-top plastic bag, combine ¼ cup coconut milk, cilantro, curry powder, turmeric, 2 teaspoons sugar, fish sauce, and 2 tablespoons oil . Add chicken and stir to coat. Marinate in refrigerator for at least 3 hours.
  • Soak 8 bamboo skewers in water for 1 hour to prevent the skewers from burning. Preheat grill.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Add ⅓ cup peanuts, 1 tablespoon sugar, and curry paste and sauté until fragrant, about 15 seconds. Add 1 cup coconut milk and salt. Increase heat to medium-high and bring to a boil. Boil for 3 minutes or until the sauce thickens slightly. Remove from heat, stir in lime juice, and cover to keep hot.
  • Slide each slice of marinated chicken onto a bamboo skewer. Grill the skewered chicken until done and still moist, about 1½ minutes on each side. Serve hot with remaining peanuts and peanut sauce for dipping.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat29g
Saturated Fat16g
Cholesterol45mg
Sodium470mg
Total Carbohydrate13g
Dietary Fiber3g
Sugars8g
Protein19g