• 12servings
  • 47minutes
  • 217calories

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs chicken breasts (skinless and boneless)

  2. 2 medium onions

  3. 6 garlic cloves

  4. 2 tablespoons soy sauce

  5. 1/4 cup lime juice

  6. 1 teaspoon black pepper

  7. 1/2 cup crunchy peanut butter

  8. 1 cup unsweetened coconut milk

  9. 1 tablespoon brown sugar

  10. 3 small dried hot peppers

  11. 1 teaspoon anchovy paste

Instructions Jump to Ingredients ↑

  1. Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. Cut chicken breasts into 24 thin strips. In a food processor, mince onions and garlic. Remove half of this mixture to a small bowl and reserve. Add soy sauce and 3 Tblsp. lime juice to food processor. Combine well and coat chicken strips. Cover and refrigerate 2 hours. Return reserved onion and garlic mixture to food processor. Add remaining 1 Tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. Process until smooth. Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. Some oil will separate out of the sauce. Gently blot off excess with a paper towel. Remove sauce to a small bowl for serving. Prepare a medium-hot fire in a barbeque grill or preheat broiler. Thread chicken strips onto wet bamboo skewers. Grill or broil until chicken is cooked through, about 5 to 7 minutes. Serve satay on their skewers with sauce on the side for dipping.


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