Chicken Satay with Peanut Sauce #OurFamilyTable
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Christie from A Kitchen Hoor's Adventures said: March is National Peanut Month. Peanuts have rooted themselves in US history and in other parts of the globe. Let's celebrate it's versatility and get cooking with goobers!
Come celebrate the versatile and delicious peanut with us today!
- Caramel Peanut Coffee Cake by Palatable Pastime
- Chicken Satay with Peanut Sauce by Making Miracles
- Homemade Pay Day Candy Bars by Blogghetti
- Peanut Patties by Sweet Beginnings
- Peanut Salad/Peanut Chaat by Magical Ingredients
- Salted Nut Roll Bars by Cheese Curd In Paradise
- Spicy Honey Peanuts by That Recipe
I would like to request that I make myself this dish at least weekly. And I would have like to drink that peanut sauce. Oh. My. Goodness. It's divine. This dish packs SO much incredible flavor! The marinade really locks moisture in on the chicken, so you have fabulously moist and tender chicken bites (which are beautifully flavorful all on their own), and then that luscious creamy peanut sauce. It's just so happy together!
I think some roasted veggie skewers would be the perfect thing to serve alongside these, and maybe some rice to round out the meal if you'd like, Or serve them as an appetizer and watch them disappear!
Last night was a little bit chilly outside, but we started a toasty fire in the fire pit and shared a socially distant bottle of wine with my aunt who came for a visit. It was a lovely way to enjoy a couple hours, and these tasty skewers were the perfect addition.
Chicken Satay with Peanut Sauce
1/4 cup coconut milk
2 Tablespoons soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
1 Tablespoon minced garlic (jarred)
1 teaspoon ground ginger
1 Tablespoon brown sugar
1 Tablespoon fish sauce
2 pounds boneless, skinless chicken breast, cut into appx. 1" thick strips
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons creamy peanut butter
1 Tablespoon soy sauce
1 Tablespoon lime juice
2 teaspoons brown sugar
2 teaspoons sweet chili garlic sauce, or more, to taste
1/4 teaspoon ground ginger (more to taste)
1-2 Tablespoons of water, to thin
- Combine sliced chicken strips with all marinade ingredients in a large ziploc or tupperware. Seal and shake or press to evenly blend marinade ingredients and coat the chicken. Refrigerate at least 2 hours up to overnight before proceeding.
- If you plan to grill your chicken on open flame, soak wood skewers (about 8 of them) prior to threading the chicken onto the skewers (don't over crowd too much).
- Grill the chicken until cooked through to a safe temperature (about 12-15 minutes), turning every 5 minutes or so, adjusting the temperature as needed to prevent burning. (I used my Griddler for convenience!)
- While chicken is cooking, whisk all sauce ingredients together until smooth and creamy in a small bowl, thinning with a little bit of water until desired consistency is reached.
- Serve the chicken skewers with sauce drizzled over, or on the side to dip in.
Recipe adapted from Damn Delicious