Chicken Satay with All-Purpose Thai Peanut Sauce

13 INGREDIENTS • 10 STEPS • 30MINS

Chicken Satay with All-Purpose Thai Peanut Sauce

Recipe

4.7

3 ratings

In early June, when the Thai basil began flourishing, I made a double batch of She Simmers’ Easy Thai peanut sauce, a sauce I have made a number of times over the years, one I love for its versatility: for chicken satay, lettuce wraps, and fresh spring rolls.

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Chicken Satay with All-Purpose Thai Peanut Sauce

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In early June, when the Thai basil began flourishing, I made a double batch of She Simmers’ Easy Thai peanut sauce, a sauce I have made a number of times over the years, one I love for its versatility: for chicken satay, lettuce wraps, and fresh spring rolls.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

30MINS

Total Time

$0.77

Cost Per Serving

Ingredients

Servings

10

us / metric

to taste

Freshly Ground Black Pepper

Chicken

4

Boneless, Skinless Chicken Thighs

lightly pounded and cut into strips

or 2 Chicken Breast

to taste

1 Tbsp

1 Tbsp

1 Tbsp

Apple Cider Vinegar

or White Vinegar

Satay Sauce

1 can
(13.5 oz)

Unsweetened Coconut Milk

2 1/2 Tbsp

Thai Red Curry Paste

approx. 1/4 cup

3/4 cup

Unsweetened Natural Creamy Peanut Butter

1 tsp

3/4 cup

Granulated Sugar

2 Tbsp

Apple Cider Vinegar

or White Vinegar

1/2 cup

Water

Nutrition Per Serving

VIEW ALL

Calories

236

Fat

12.8 g

Protein

8.1 g

Carbs

20.7 g

Love This Recipe?

Chicken Satay with All-Purpose Thai Peanut Sauce

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

Season the Boneless, Skinless Chicken Thighs (4) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

step 2

Whisk together Soy Sauce (1 Tbsp), Fish Sauce (1 Tbsp), and Apple Cider Vinegar (1 Tbsp) in a large bowl. Place the chicken in the bowl and toss to coat.

step 3

Marinate for 20 minutes, then thread chicken onto skewers.

step 4

Preheat a grill to medium-high.

step 5

To make the peanut sauce, put Unsweetened Coconut Milk (1 can) and Thai Red Curry Paste (2 1/2 Tbsp) into a medium heavy-bottomed pot.

step 5 To make the peanut sauce, put Unsweetened Coconut Milk (1 can) and Thai Red Curry Paste (2 1/2 Tbsp) into a medium heavy-bottomed pot.

step 6

Add Unsweetened Natural Creamy Peanut Butter (3/4 cup), Salt (1 tsp) and Granulated Sugar (3/4 cup) to the pot.

step 6 Add Unsweetened Natural Creamy Peanut Butter (3/4 cup), Salt (1 tsp) and Granulated Sugar (3/4 cup) to the pot.

step 7

Add Apple Cider Vinegar (2 Tbsp) and Water (1/2 cup) to the pot.

step 7 Add Apple Cider Vinegar (2 Tbsp) and Water (1/2 cup) to the pot.

step 8

Let the mixture simmer for 3 to 5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

step 9

Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).

step 9 Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).

step 10

Grill the chicken until cooked through, 3-4 minutes total. Serve with the sauce.

step 10 Grill the chicken until cooked through, 3-4 minutes total. Serve with the sauce.

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