Chicken Satay with Peanut Sauce
Total Time
2 hours 50 minutes
Prep Time
2 hours 30 minutes
Cook Time
20 minutes
Rating
4.95 out of 5 stars
(191)
Ingredients
6 servings
- ¼ cup coconut milk
- 2 tablespoons reduced sodium soy sauce
- 2 ½ teaspoons yellow curry powder
- 1 ½ teaspoons turmeric
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon canola oil
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 2 teaspoons chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger
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Preparation
Chef’s notes
If you don't have fresh ginger, substitute with ground ginger using the correct ratio:
1 tablespoon freshly grated ginger to 1/4 teaspoon ground ginger.
Chicken breasts can be used, but chicken thighs yield juicier, more flavorful results.
If you don't have metal skewers, wooden skewers can be used. Soak them in water for 30 minutes to prevent burning.
A cast iron grill pan or large cast iron skillet can be used if a grill is unavailable.