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Chicken Satay With Spicy Peanut Sauce

Struggle Meals - "Street Food Faves at Home"

20
Prep Time
(minutes)
13
Cook Time
(minutes)
4
Servings

Ingredients

  • 1 1/4 pounds chicken breasts
  • 4 cloves garlic, grated
  • 1 large shallot, grated
  • 1/4 cup coconut milk
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 packet (1 teaspoon) Sriracha
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric powder
  • FOR THE SALAD:
  • 1 English cucumber
  • 1 red onion, small diced
  • 1/2 cup cilantro leaves
  • 2 teaspoons rice wine vinegar
  • 1/2 packet (1/4 teaspoon) sugar
  • FOR THE PEANUT SAUCE:
  • 2 cloves garlic, grated
  • 1-inch ginger, peeled and grated
  • 1/3 cup creamy peanut butter
  • 1 teaspoon fish sauce
  • 1 tablespoon golden brown sugar
  • Zest and juice of 1 lime
  • 1 teaspoon rice wine vinegar
  • 3 tablespoons hot water
  • 4 packets (2 tablespoons) soy sauce
  • 1 packet Sriracha

Steps

  1. Preheat oven to 425 degrees.
  2. Slice chicken into 1/4-inch strips. Slightly pound until even and place in a resealable bag. Add shallots, garlic, coconut milk, brown sugar, salt, Sriracha, pepper, coriander, cumin and turmeric; mix well. Marinate in the refrigerator for 4 hours or overnight.
  3. Soak skewers in water while marinating chicken to prevent them from burning.For the chicken: Remove chicken from marinade. Thread the chicken onto the skewers and place on a baking sheet. Bake until cooked through.
  4. For the peanut sauce: Mix all ingredients for sauce in a medium bowl. If too thick add more water 1 tablespoon at a time. (Can be made 1 to 2 days in advance.)
  5. For the salad: Cut cucumber in half. Thinly slice to create ribbons. Toss with onion and cilantro leaves. Drizzle with vinegar and sugar. Set aside.
  6. Serve chicken with cucumber salad with peanut sauce on the side.