Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden skewers, soaked in water for 30 minutes
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon red curry paste (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- In a bowl, combine the vegetable oil, soy sauce, brown sugar, ground coriander, ground cumin, garlic powder, ginger powder, salt, and black pepper. Add the chicken strips and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
- While the chicken is marinating, prepare the peanut sauce. In a small saucepan over low heat, combine the peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red curry paste (if using). Stir until smooth and heated through. If the sauce is too thick, add a little water to reach your desired consistency. Remove from heat and set aside.
- Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers.
- Grill the chicken skewers for about 4-5 minutes on each side, or until fully cooked and slightly charred.
- Serve the chicken satay warm with the peanut sauce on the side for dipping.
Notes
- For a vegetarian option, substitute the chicken with firm tofu, marinating and grilling it the same way.
- Add some chopped fresh cilantro or crushed peanuts on top of the peanut sauce for extra flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 skewer with sauce
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg