Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup coconut milk
- 1/4 cup peanut butter
- 1 tbsp red curry paste
- 1 tbsp honey
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 cup chopped peanuts
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Grill or grill pan
- Skewers
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, lime juice, fish sauce, coriander, cumin, turmeric, garlic powder, and cayenne pepper.
2. Add chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken strips onto skewers.
5. Grill chicken skewers for 4-5 minutes per side or until cooked through.
6. In a small saucepan, whisk together coconut milk, peanut butter, red curry paste, honey, lime juice, and salt. Cook over medium heat until heated through and smooth.
7. Serve grilled chicken skewers with spicy coconut sauce, chopped peanuts, and cilantro.
- Time:
Preparation time: 10 minutes + marinating time
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 402
- Fat: 23g
- Carbohydrates: 16g
- Protein: 34g
- Fiber: 2g
- Sugar: 10g
- Sodium: 1387mg
Substitutions for ingredients:
- Chicken: can be substituted with beef, pork, or tofu
- Soy sauce: can be substituted with tamari or coconut aminos
- Brown sugar: can be substituted with honey or maple syrup
- Coconut milk: can be substituted with heavy cream or almond milk
- Peanut butter: can be substituted with almond butter or sunflower seed butter
- Red curry paste: can be substituted with green curry paste or yellow curry paste
Variations:
- Add sliced bell peppers and onions to the skewers for extra flavor and color.
- Serve with a side of rice or noodles.
- Use the spicy coconut sauce as a dipping sauce for vegetables or spring rolls.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a grill pan if you don't have access to an outdoor grill.
- Make extra marinade and sauce to use as a dressing for salads or as a marinade for other proteins.
Storage instructions:
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or oven until heated through.
- Reheat sauce on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve chicken skewers on a platter with the spicy coconut sauce in a small bowl in the center.
- Garnish with chopped peanuts and cilantro for added color and texture.
Pairings:
- Serve with a side of rice or noodles.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Coconut rice
- Stir-fried vegetables
- Cucumber salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken and sauce in the refrigerator within 2 hours of cooking.
Food history:
- Satay is a popular Southeast Asian dish that originated in Indonesia and is now enjoyed in many countries around the world.
Flavor profiles:
- The chicken is marinated in a flavorful blend of soy sauce, brown sugar, and spices, then grilled to perfection. The spicy coconut sauce adds a creamy, slightly sweet, and spicy flavor to the dish.
Serving suggestions:
- Serve as an appetizer or main course at a summer barbecue or dinner party.
- Enjoy as a quick and easy weeknight meal with a side of rice or noodles.
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Region: Thai