Chicken Satay With Spicy Peanut Sauce
Struggle Meals - "Street Food Faves at Home"
20
Prep Time (Minutes)
13
Cook Time (Minutes)
Ingredients
Chicken Satay
- 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
Spicy 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
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
Steps
Chicken Satay
- Preheat oven to 425 degrees.
- 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.
- Soak skewers in water while marinating chicken to prevent them from burning.
- Remove chicken from marinade.
- Thread the chicken onto the skewers and place on a baking sheet. Bake until cooked through.
Spicy 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).
Salad
- Cut cucumber in half. Thinly slice to create ribbons.
- Toss with onion and cilantro leaves.
- Drizzle with vinegar and sugar. Set aside.
- Serve chicken with cucumber salad with peanut sauce on the side.