Chicken Satay with Peanut Sauce
2fat
1protein
2condiment
Peanut sauce and chicken go together like peanut butter and jelly! This sauce is easily made in the food processor, and the chicken can be marinated over night, and stored after cooking, making your batch cooking efforts even easier!
4 oz chicken with 1/4 cup sauce
45 minutesIngredients
2 servings
- Chicken breast or tenders, cubed8 ounces
- Garlic, minced1 clove
- Shallots, minced1 tablespoon
- Coconut milk1/4 cup
- Soy Sauce1 tablespoon
- Turmeric1 teaspoon
- Lime juice2 teaspoons
- Cumin1/2 teaspoon
- Ginger, peeled1/2 inch piece
- Brown Sugar2 teaspoons
- Chili paste or powder (optional)1/2 teaspoon
- Smooth peanut butter (for sauce)2 1/2 tablespoons
- Soy sauce (for sauce)2 teaspoons
- Lime juice (for sauce)2 teaspoons
- Fresh ginger, grated (for sauce)1 teaspoon
- Hot water (for sauce)2 tablespoons
- Coconut oil (for cooking)2 teaspoons
- Cilantro leaves, chopped (for garnish)2 leaves
Directions
- 1If using wooden skewers, soak for at least one hour in water before cooking.
- 2To make the marinade, combine all ingredients except for the chicken in a food processor. If making a small batch, use a mortar and pestle, or just chop the ingredients as finely as you can and mix them all together by hand.
- 3Add chicken to the marinade in a large bowl and allow to sit at room temp for at least 30 minutes, up to 1 hour.
- 4String marinated chicken pieces onto skewers. Place a large cast iron skillet over medium heat and add a dash of coconut oil. Cook skewers for 4-5 minutes per side, until some browning is achieved. It’s best to not move the skewers at all until ready to flip. Cook all of the skewers until chicken is fully done (meat thermometer check: 165º F).
- 5Blend together all of the ingredients for the peanut sauce in a blender or food processor until smooth. Taste and season more if needed. If the sauce is not pourable, add a touch more water and blend again.
- 6Serve chicken satay on a plate with cilantro leaves, lime wedges and peanut sauce on the side.
- 7Batch cooking note: Chicken can be marinated overnight in the fridge. Skewers can be cooked ahead and kept in the fridge for 3 to 4 days -- reheat fully before consuming.
