Thai chicken satay with peanut sauce is the best easy and quick meal for you. Whether it's with fried rice or chow mein. Your meal will be ready in less than 20 minutes.
Ingredients
MARINATE CHICKEN:
- 600 g / 1.2lb chicken breast, boneless skinless, cut into 2cm/4/5″ pieces (Note 1)
- 1.5 tsp fish sauce
- 1 tsp dark soy sauce
- 1 tbsp curry powder
- 1 tsp sugar
- 5 tbsp coconut milk
THAI PEANUT SAUCE:
- 3/4 cup (180g) peanut butter
- 2 tbsp sugar
- 4 tsp fish sauce
- 100 ml coconut milk
- 2 tbsp cider vinegar
- 1 minced garlic
Instructions
THAI CHICKEN SATAY SKEWERS:
- Cut chicken breast into 2cm/4/5″ pieces and marinate with all ingredients for at least 2 hours or overnight.
- Add some oil before putting them on skewers. (Note 2)
- Thread onto skewers - Wet the skewers first. I do 4 to 5 per skewer. (Note 3)
- Heat the oil in a non-stick skillet over medium high heat.
- Fry the skewers in batches for 3 minutes on each side until golden brown.
THAI PEANUT SAUCE:
- Add all ingredients to a sauce pot over medium heat. Stir until it comes to a boil.
- Adjust consistency with water – it should be a pourable but thick sauce.
Tips & Notes:
- Cut the chicken breast against the grain to get tender and juicy meat.
- After marinating, add a little oil before putting them on skewers. That way, the chicken won't stick in the pan or on the grill.
And the meat stays juicy because the oil coats the meat so the juices don't evaporate during cooking. - The skewers need to be wet so they don't burn when grilled, baked or in a non-stick pan.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
