Chicken Satay with Curry Peanut Sauce Recipe
fully intended to grill these chicken skewers, it is May after all and the weather should be such to endure some time outside. But I temporarily forgot that I live in North Dakota and it turns out that May can be miserable, 36°F and sleeting as a matter of fact—so under the broiler they went. If you don’t live in Siberia like I do, feel free to grill them instead.
Chicken satay is great potluck food, they are good room temperature or hot and easy to eat at a party, but you could serve them as a main course for dinner with some steamed rice and stir-fried veggies.
CHICKEN SATAY WITH CURRY PEANUT SAUCE RECIPE
Grilled chicken skewers marinated in a green curry peanut sauce.
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Servings: 8 servings
Ingredients
- 1/2 cup creamy peanut butter
- 2 tablespoons fish sauce
- 1/2 cup fresh squeezed lemon or lime juice or a combination of both
- 2 tablespoons light brown sugar
- 1 tablespoon green curry paste
- 1 tablespoon Garam Masala
- 2 cloves garlic minced
- 1 teaspoon Sambal or other chili garlic sauce
- 3 pounds boneless skinless chicken breasts, cut into 1-inch wide strips
- 35 skewers soaked for at least 30 minutes if wooden
Instructions
- Combine all ingredients except the chicken in a large mixing bowl and whisk until smooth. Reserve 3/4 cup sauce for dipping in a separate container, cover and refrigerate until ready to serve.
- Add chicken strips to remaining sauce and toss to coat. Thread one or two strips (if small) onto a skewer (you want each skewer to have approximately the same amount of meat) and place in a large plate or baking dish. Drizzle any remaining sauce over skewers, cover and refrigerate for at least 2 hours or up to 8 hours in advance.
- Turn on broiler and adjust rack to middle. Place a rack on top of a baking sheet and place skewers in a single layer on rack (you will have to do this in batches). Broil skewers one rack at a time until chicken is firm, cooked through and starting to brown on the top, about 5 to 8 minutes. Repeat with remaining skewers. Serve hot or room temperature with dipping sauce.
