Chicken Satay with Easy Thai Peanut Sauce
Ingredients:
1 pound boneless, skinless chicken thighs or breasts, cut into strips
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden skewers (soaked in water for 30 minutes if grilling)
For the peanut sauce:
1/2 cup creamy peanut butter
1/4 cup coconut milk
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon sriracha (optional for heat)
1 clove garlic, minced
1. In a large bowl, combine soy sauce, vegetable oil, brown sugar, ground coriander, ground cumin, garlic powder, ginger powder, salt, and black pepper. Add the chicken strips and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
2. While the chicken is marinating, prepare the peanut sauce. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and minced garlic until smooth. Adjust the consistency with more coconut milk if needed. Set aside.
3. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers.
4. Grill the chicken skewers for about 5-7 minutes on each side, or until fully cooked and slightly charred. Ensure the internal temperature reaches 165°F.
5. Serve the chicken satay warm with the peanut sauce on the side for dipping.
Serves 4
Nutritional Information (per serving):
Calories: 320
Net Carbs: 10g
Protein: 25g
Fat: 20g
Tips & Variations:
For a vegetarian option, substitute chicken with firm tofu, marinating and grilling as directed.
Add chopped fresh cilantro or crushed peanuts on top of the peanut sauce for added flavor and texture.