Ingredientes para Chicken Satay With Peanut Sauce
- Boneless Skinless Chicken Breast
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 3 tablespoons red Thai curry paste
- Palm Sugar
- 2 tablespoons chopped cilantro (for garnish, optional)
- Ground Turmeric
- Salt & Freshly Ground Black Pepper
- Bamboo Skewer
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Cómo preparar Chicken Satay With Peanut Sauce
- **Marinate the Chicken:** In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1 clove minced garlic, and 1/2 teaspoon black pepper.
- **Prepare the Chicken:** Slice 1.5 lbs boneless, skinless chicken breasts into 1-inch thick strips. Gently pound the strips to an even thickness (about 1/4 inch).
- **Marinate and Refrigerate:** Add the chicken to the marinade, ensuring each strip is well coated. Cover and refrigerate for at least 1 hour, or preferably longer (up to overnight).
- **Assemble the Satay:** Thread the marinated chicken strips onto pre-soaked bamboo skewers.
- **Grill the Chicken:** Preheat grill to medium-high heat. Grill the satay for 7-8 minutes, turning halfway through, until cooked through and nicely charred.
- **Make the Peanut Sauce:** While the chicken grills, prepare the peanut sauce. In a small saucepan, combine 1 cup coconut milk, 3 tablespoons red Thai curry paste, 1/2 cup creamy peanut butter, 1/2 cup chicken broth, 1/4 cup palm sugar or brown sugar, 2 tablespoons fresh lime juice, and 1 teaspoon salt.
- **Simmer the Sauce:** Bring the peanut sauce to a gentle simmer over medium heat, whisking constantly until smooth and slightly thickened (about 5-7 minutes).
- **Finish and Serve:** Remove from heat and stir in 1 tablespoon of water if needed for consistency. Serve the grilled chicken satay immediately with the warm peanut sauce.
- **Enjoy!** Garnish with chopped peanuts, cilantro, and a lime wedge, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
31g
Carbs
1g