Description
This Easy Chicken Satay recipe features tender strips of boneless skinless chicken breast marinated in a flavorful blend of coconut milk, soy sauce, lime juice, and aromatic spices. Grilled or pan-cooked to perfection, the chicken is served with a rich and creamy peanut sauce enhanced with garlic, ginger, and a hint of sriracha, making it a perfect dish for appetizers or a main course that captures the essence of Southeast Asian cuisine.
Ingredients
Scale
Marinade
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed lime juice
- 3 teaspoons Gourmet Garden Stir-in Garlic Paste
- 1 tablespoon brown sugar
- 1 teaspoon Gourmet Garden Stir-in Ginger Paste
- 1 teaspoon Gourmet Garden Lightly Dried Cilantro
- 1 teaspoon curry powder
- 1 pound boneless skinless chicken breast tenders (or chicken breast cut into strips)
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 2 teaspoons Gourmet Garden Stir-in Garlic Paste
- 1/4 cup coconut milk
- 1 tablespoon sriracha
- 1/2 teaspoon Gourmet Garden Lightly Dried Cilantro
- 2 tablespoons brown sugar
Instructions
- Prepare the Marinade: In a bowl, combine 1/2 cup coconut milk, 2 tablespoons soy sauce, 1/4 cup freshly squeezed lime juice, 3 teaspoons garlic paste, 1 tablespoon brown sugar, 1 teaspoon ginger paste, 1 teaspoon dried cilantro, and 1 teaspoon curry powder. Stir well to create a smooth marinade.
- Marinate the Chicken: Add the chicken tenders or strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prepare the Peanut Sauce: In a separate saucepan, combine 1/2 cup creamy peanut butter, 1 tablespoon lime juice, 1 tablespoon vegetable oil, 1 teaspoon curry powder, 2 teaspoons garlic paste, 1/4 cup coconut milk, 1 tablespoon sriracha, 1/2 teaspoon dried cilantro, and 2 tablespoons brown sugar. Cook over medium heat, stirring frequently until the sauce is smooth and heated through. Adjust seasoning if needed, then remove from heat.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for about 3-4 minutes per side, or until fully cooked and nicely charred on the edges.
- Serve: Arrange the cooked chicken satay on a platter and serve hot with the warm peanut sauce for dipping. Garnish with extra dried cilantro or lime wedges if desired.
Notes
- Marinate chicken for at least 30 minutes to develop flavor; overnight marinating intensifies taste.
- For a spicier peanut sauce, increase the amount of sriracha according to your preference.
- Can substitute chicken tenders with thigh meat for juicier results.
- Prepare peanut sauce ahead of time and reheat gently before serving.
- Serve with steamed rice or fresh vegetable sticks for a complete meal.
