Easy Chicken Satay
Ingredients
- ½ cup coconut milk
- 1 clove garlic, minced
- 1 ½ teaspoons brown sugar
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ pound skinless, boneless chicken breast halves - cut into 1 inch strips
- 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
- 1 cup coconut milk
- ¾ cup chicken stock
- ½ cup creamy peanut butter
- ¼ cup brown sugar
- 1 tablespoon curry powder
- 2 tablespoons lime or lemon juice
- 1 teaspoon soy sauce
- salt to taste
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Instructions
- To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
- To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
- While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve skewers with warm peanut sauce.
Source
Original recipe: View Original