Snack · 30 min · thai

Chicken Satay with Peanut Sauce

✓ USDA-verified nutrition data

Ingredients

• 12 oz Chicken breast
• 1/4 cup Peanut butter
• 1/4 cup Coconut milk
• 1 tbsp Soy sauce
• 1/2 Lime

Steps

1. Slice the chicken breast against the grain into long, thin strips, about 1/4 inch thick. Thin strips cook fast and stay tender.
2. Thread each strip onto a soaked bamboo skewer in a loose ribbon fold, weaving the skewer through 2 or 3 times.
3. Brush lightly with oil and season with salt. No marinade needed for strips this thin.
4. Grill or sear on a hot griddle over medium-high heat for 2 to 3 minutes per side, until cooked through with light char marks.
5. Beginner tip: microwave the peanut butter for 15 seconds before whisking. Warm peanut butter blends smooth far more easily.
6. Whisk the softened peanut butter with the coconut milk, soy sauce, lime juice, and 2 to 3 tablespoons of warm water until pourable.
7. Taste the sauce. It should be salty, nutty, and bright. Adjust with more lime juice or soy sauce, then serve the hot skewers with the sauce for dunking.

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