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Chicken Satay and Peanut Sauce Recipe

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This recipe for Chicken Satay and Peanut Sauce, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup canned coconut milk (I used Trader Joe’s Lite)
3 cloves garlic, finely mince or pressed
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon light or dark brown sugar, packed
1 to 2 teaspoons turmeric
1 to 2 teaspoons cumin
1 to 2 teaspoons coriander
1 to 2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 to 1.25 pounds boneless skinless chicken breast tenders

Peanut Sauce
heaping 1/3 cup creamy peanut butter
1/4 cup honey
1/4 cup sesame oil
2 tablespoons apple cider vinegar
1 to 2 teaspoons ground ginger, or to taste
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
1 clove garlic, finely minced or pressed, optional
pinch cayenne pepper, optional and to taste
1/4 cup coconut milk, or as desired for consistency

Directions:
Directions:
Marinade -To a medium bowl add all ingredients (except the chicken) and whisk to combine until smooth and incorporated.
Add the chicken and stir to combine and coat. Cover and refrigerate in the fridge for at least 1 hour, or overnight.
Thread one piece of chicken onto one metal grilling skewer and repeat with all remaining pieces. If using wooden skewers, soak in water for at least 30 minutes. Discard excess marinade.
Preheat grill to medium-high heat and cook chicken for about 5 to 7 minutes, or until done and cooked through. Rotate often to ensure even cooking. While chicken cooks make the peanut sauce.
Peanut Sauce – To a medium bowl add all ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk; set aside to serve with chicken. Extra peanut sauce will keep airtight for up to 10 days in the fridge.
Garnishes – Place skewers on a plate and evenly garnish with peanuts and cilantro, to taste, and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 Hour 30 minutes

 

 

 

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