Here is my favorite Easy Chicken Satay recipe that anyone can make at home. Guests will be pleasantly surprised at their restaurant quality. I love to serve these small individual, tasty bites of chicken with the sauce on the side, just in case someone is allergic to peanut sauce – better safe than sorry! The only little problem is…you had better make plenty of these yummy Chicken Satays because everyone will demand more. These babies are a crowd pleaser! Let us celebrate the warm weather by sharing a tropical combo of chicken skewers and spicy peanut sauce along with my Springtime White Wine Sangria.
When you have too much on your plate what do you? Juggle!
Ali in the Valley
Ingredients
- 1/2 cup coconut milk
- 1 clove garlic minced
- 1 teaspoon curry powder
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 pound skinless boneless chicken
- breast halves – cut into 1 inch strips
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1/2 cup creamy peanut butter
- 3/4 cup chicken stock
- 1/4 cup brown sugar
- 2 tablespoons lime or lemon juice
- 1 teaspoon soy sauce
- Salt to taste
- 10 6 inch wooden skewers, or as
- needed soaked in water for 30 minutes
Directions
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved.
- Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat.
- Simmer for 5 minutes, stirring constantly, until smooth and thickened.
- Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through.
- Serve with warm peanut sauce.
