Chicken Satay with Thai Sauce (Printable Version)
Flavorful grilled chicken strips with a rich Thai peanut sauce, ideal for a tasty and memorable dish.
# Ingredients Required:
→ Chicken Marinade
01 -
450 g chicken breasts, sliced into thin strips
02 -
30 ml soy sauce
03 -
15 ml coconut milk
04 -
15 ml fish sauce
05 -
2 tsp ground coriander
06 -
1 tsp turmeric powder
07 -
1 tsp ground cumin
08 -
2 cloves garlic, minced
09 -
15 g fresh ginger, grated
10 -
12 g brown sugar
→ Skewers
11 -
Wooden skewers, soaked in water for 30 minutes
→ Thai Peanut Sauce
12 -
240 ml coconut milk
13 -
120 g creamy peanut butter
14 -
30 ml soy sauce
15 -
24 g brown sugar
16 -
15 ml red curry paste
17 -
15 ml lime juice
18 -
5 ml fish sauce
19 -
1 clove garlic, minced
# Guide to Cooking:
01 -
In a large bowl, whisk together soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, ground cumin, minced garlic, grated ginger, and brown sugar to create a uniform marinade.
02 -
Add the chicken strips to the marinade, thoroughly coating each piece. Cover and refrigerate for a minimum of 1 hour, ideally overnight for enhanced flavor.
03 -
In a small saucepan set over medium heat, combine coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic. Stir continuously until the sauce is smooth and slightly thickened, then remove from heat.
04 -
Heat the grill to medium-high to prepare for cooking.
05 -
Thread the marinated chicken strips evenly onto the soaked wooden skewers.
06 -
Lightly oil the grill grates, then cook the chicken skewers for 6 to 8 minutes per side until fully cooked and slightly charred.
07 -
Remove skewers from the grill and let rest for several minutes before serving. Serve hot accompanied by the Thai peanut sauce for dipping.
# Extra Suggestions:
01 -
Soaking wooden skewers prevents burning on the grill. Marinating overnight enhances flavor and tenderness.