Chicken Satay with Peanut Dipping Sauce
Chicken satay is a popular Southeast Asian dish that consists of marinated, skewered, and grilled chicken, typically served with a flavorful peanut sauce. The marinade is really flavorful as is the peanut sauce. The chicken and dipping sauce were quite easy to make. My family loved this, served with sticky rice.
Servings 4 servings
Equipment
- 8 wooden skewers soaked in water for one hour
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts cut into 1-inch strips
- 2 tablespoons low-sodium soy sauce or tamari for gluten free
- ½ tablespoon fish sauce or additional 1/2 tablespoon soy sauce
- 2 tablespoons freshly squeezed lime juice from 2 small juicy limes
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce I didn't use)
- 2 teaspoons fresh ground ginger chopped
- 2 cloves garlic minced
For the Peanut Sauce (can make one day ahead):
- 1 cup low sodium chicken broth
- 5 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce or tamari for gluten free
- 2 teaspoons fish sauce or additional 2 teaspoons soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon fresh ginger chopped
- 2 cloves garlic minced
- 1 tablespoon freshly squeezed lime juice from about 1 small lime
Garnishes:
- unsalted roasted peanuts or cashews chopped
- fresh cilantro optional, but we love it
- lime wedges
Instructions
For the chicken:
- In a large mixing bowl, whisk together all of the marinade ingredients, (except for the chicken): soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling. See note:
For the the peanut sauce:
- In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
Grill the chicken:
- Preheat an outdoor grill or indoor grill pan to medium-high. Thread the chicken onto skewers.
- Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. If using whole chicken breasts, grill until the meat reaches 165F.Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.
Notes
NOTE: For a shortcut, next time, pound the chicken until evenly thin. Marinate and then grill as whole chicken breast.
TO STORE: Leftover skewers can be stored in an airtight storage container in the refrigerator for up to 4 days. Store the peanut sauce in a separate airtight storage container for up to 4 days.
TO REHEAT: Remove the chicken from the skewers and place it on a baking sheet. Let come to room temperature, then reheat it in the oven at 350 degrees F. As soon as the satay is warm, serve it immediately; watch it carefully so that it doesn’t dry out. Reheat the sauce gently on the stove or in the microwave, stirring every few minutes.
TO FREEZE: Freeze chicken and peanut sauce separately in airtight, freezer-safe storage containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Recipe source: Very slightly adapted from Well Plated