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Chicken Satay with Peanut Sauce

  • 6servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, D, E, P
MineralsSilicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup lime juice

  2. 1/3 cup reduced-sodium soy sauce

  3. 1/4 cup packed brown sugar

  4. 4 cloves garlic, minced

  5. 1/4 teaspoon ground red pepper

  6. 3 boneless skinless chicken breast halves (about 1-1/4 pounds)

  7. 18 bamboo skewers (10 to 12 inches long)

  8. 1/4 cup chunky or creamy peanut butter

  9. 1/4 cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe)

  10. 1/4 cup finely chopped onion

  11. 1 teaspoon paprika

  12. 1 tablespoon finely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.

  2. Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.

  3. Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.

  4. Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.

  5. Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.

  6. Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.

  7. Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.

  8. Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.

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