Satay Chicken

While this is usually served as an appetizer in Thai restaurants, we like to give it center stage and serve it as a main course. It is easily one of Julia’s top 2 favorite meals.

Thin strips of chicken are marinated in a pungent blend of spices, and then glazed with a peanut sauce during the final minutes of cooking.

Traditionally, the chicken is threaded onto bamboo skewers before cooking. However, in the interest of time and ease, I usually skip the skewers.

These are great grilled outside, but can also be cooked quickly under a broiler.

Serve with cooked rice and additional peanut sauce for dipping.

RECIPE:

Satay Chicken

Servings: 6
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Chicken:
2-3 lb chicken tenderloins, or chicken breasts (cut lengthwise into thin strips)
¼ cup soy sauce
2 Tbs rice vinegar
2 Tbs olive oil
1 Tbs grated fresh ginger
2 garlic cloves, crushed
½ tsp ground coriander
1 tsp turmeric

Peanut Sauce:
1 Tbs coconut oil
1 small onion (about ½ cup very finely chopped)
2 garlic cloves, finely minced
1 can unsweetened coconut milk
2 Tbs lime juice
2 Tbs soy sauce
2 Tbs brown sugar
1 Tbs sesame oil
1 Tbs chili paste or 1/8 tsp crushed red pepper flakes (adjust to taste)
1 tsp Thai red curry paste
½ cup creamy peanut butter

Combine all Chicken Ingredients in a Ziploc bag. Marinate in the refrigerator for about 1 hour. If using bamboo skewers, soak skewers in water for at least 30 minutes.

While chicken is marinating, prepare Peanut Sauce:

Heat 1 Tbs coconut oil in a small saucepan. Add onion and cook until tender. Add garlic and cook for 1 minute. Add remaining sauce ingredients, except for peanut butter. Cook and stir over low heat until sauce is warm. (If you want a completely smooth sauce, use an immersion blender and blend until smooth.) Add peanut butter and stir until completely mixed; cook over low heat for 10-15 minutes. Set aside about ½ cup of sauce to glaze chicken. Serve remaining sauce warm as a dipping sauce for the chicken.

Remove chicken from marinade, discarding marinade. If desired, chicken can be threaded onto skewers. Brush broiler pan with oil and place chicken in single layer on pan. Broil close to heat for about 5 minutes on each side, or until cooked through. After cooking, brush chicken with reserved ½ cup peanut sauce. Broil for 1 additional minute.

Chicken can also be cooked on an outdoor grill (be sure to oil grill first, or it will stick).

Serve Satay Chicken with cooked rice and additional peanut sauce for dipping.

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