This recipe for chicken satay with peanut sauce features flavorful Thai-style chicken skewers and a sweet and spicy peanut sauce. Serve with white rice for a complete meal!
Ingredients
- 1.25 cups unsweetened coconut milk , divided
- 5 teaspoons yellow curry powder , divided
- 4 teaspoons white sugar , divided
- 4 teaspoons fish sauce , divided
- 0.5 teaspoons granulated garlic
- 1 pound skinless , boneless chicken breasts, cut into strips
- 8 skewers
- 2 tablespoons olive oil
- 0.5 cups chicken broth
- 0.25 cups creamy peanut butter
- 1 tablespoon lime juice
Instructions
-
1
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
-
2
Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread marinated chicken onto skewers.
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3
Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
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4
Bring remaining 3/4 cup coconut milk to a simmer in a small saucepan over medium heat. Stir in remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, remaining 3 teaspoons sugar, and remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.
Nutrition Facts
Per serving
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