Chicken Satay with Peanut Sauce
Southeast Asian-inspired
Thread similar-sized pieces together so they cook evenly, and leave a little space between them. Thin the peanut sauce gradually so it coats a piece of chicken without pooling on the plate.
- Servings (recipe yield)
- 4 servings
- Prep time
- 10 min
- Cook time
- 15 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source recipe, where available.
Ingredients
- 2 lbs boneless chicken breast or thigh
- 1.5 tbsp oyster sauce
- 1 tbsp ground tumeric
- 2 tbsp sugar
- 2 tbsp coconut milk
- 3 tbsp peanut butter (creamy)
- 1 tbsp massaman curry paste
- water to thin peanut sauce
Instructions
- Cut the chicken into 1/2 inch thick strips.
- Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an hour.
- Optionally, you can skewer the meat with wooden skewers.
- Grill chicken until cooked through.
- Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
- Cook for 1-2 min stirring frequently.
- Serve chicken with peanut sauce for dipping.
Source: Public Domain Recipes · Eric Lindberg · Recipe source · Public-domain source license