This Thai chicken satay recipe is quick to prep, but best if the chicken is left to marinate for a few hours or more. Skewer up for the grill or cook on the stove, and serve with Thai peanut sauce.
Ingredients
- 0.5 cups canned coconut milk
- 1.5 teaspoons ground coriander
- 1 teaspoon yellow curry powder
- 1 teaspoon fish sauce
- 0.5 teaspoons chili oil
- 1 pound skinless , boneless chicken breast halves - cut into strips
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped unsalted peanuts
- 12 woodens skewers , soaked in water for 15 minutes
- 1 cup prepared Thai peanut sauce
Instructions
-
1
Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
-
2
Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
-
3
Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.
Nutrition Facts
Per serving
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