Every time we go out for Thai food, chicken satay ends up on the table. Skewers of marinated chicken with sweet and salty peanut sauce, and usually some form of a little cucumber salad. My take on this dish is skewer-less (since the first thing we always do is take the chicken off the stick) and instead of a cucumber salad I made a quinoa salad laced with farmers market veggies and a thai-inspired lime vinaigrette which helped to make the dish more of an entree than a starter. This peanut sauce is just so tasty - you will want to put it on everything! Keep in mind you could also substitute steak, tofu, or vegetables for the chicken if you would prefer it.
Chicken Satay with Thai Peanut Sauce
Chicken Satay Ingredients
4 boneless, skinless, chicken breasts
2 shallots, chopped
3 garlic cloves, chopped
1/3 cup brown sugar
1 T ground cumin
1 t ground tumeric
2 lemongrass stalks, bottoms only, chopped
1 inch piece of fresh ginger, chopped
2 T fish sauce
1.5 T kosher salt
2 T grapeseed oil
Peanut Sauce Ingredients
1 can (13.5 oz) coconut milk
2 oz red curry paste
9 oz crunchy peanut butter
1/2 cup sugar
2 T apple cider vinegar
1/2 T kosher salt
1/4 t sesame oil
1/2 lime, juiced
1. Blend all ingredients for chicken (except the chicken itself) in a food processor to create a paste.
2. Cut your chicken breasts into tenders lengthwise and place into a large zip-loc or bowl.
3. Cover chicken with paste and marinate for at least 1 hour and up to 6 hours
4.While your chicken is marinating, make your peanut sauce.
5. Put all peanut sauce ingredients into a medium saucepan, whisk until combined, and bring to a boil before reducing to a simmer for 2-3 minutes.
7. Once chicken is marinated, pat it dry and grill or pan roast until cooked through
8. Serve chicken with room temperature or warm peanut sauce.
9. Garnish with chopped chives