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SideChef
Recipes
Dairy-Free
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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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/
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.
30MINS
Total Time
$0.77
Cost Per Serving
Ingredients
Servings
10
us / metric
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Chicken
Boneless, Skinless Chicken Thigh
4
Boneless, Skinless Chicken Thighs
lightly pounded and cut into strips
or 2 Chicken Breast
Kosher Salt
to taste
Kosher Salt
Soy Sauce
1 Tbsp
Soy Sauce
Fish Sauce
1 Tbsp
Fish Sauce
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
or White Vinegar
Satay Sauce
Unsweetened Coconut Milk
1 can
(13.5 oz)
Unsweetened Coconut Milk
Thai Red Curry Paste
7 tsp
Thai Red Curry Paste
approx. 1/4 cup
Unsweetened Natural Creamy Peanut Butter
3/4 cup
Unsweetened Natural Creamy Peanut Butter
Salt
2 tsp
Salt
Granulated Sugar
3/4 cup
Granulated Sugar
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
or White Vinegar
Water
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?
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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 InstructionsHide images
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 (7 tsp) into a medium heavy-bottomed pot.
step 5 To make the peanut sauce, put Unsweetened Coconut Milk (1 can) and Thai Red Curry Paste (7 tsp) into a medium heavy-bottomed pot.
step 6
Add Unsweetened Natural Creamy Peanut Butter (3/4 cup), Salt (2 tsp) and Granulated Sugar (3/4 cup) to the pot.
step 6 Add Unsweetened Natural Creamy Peanut Butter (3/4 cup), Salt (2 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.
Tags
view more tags
Dairy-Free
Grill
Comfort Food
Lunch
Chicken
Snack
Shellfish-Free
Dinner
Thai
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