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Chicken Satay with Coconut-Peanut Sauce


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  • Author: Amanda
  • Yield: 4 to 6 servings 1x

Description

Tender yogurt-and-spice-marinated chicken with a spicy coconut-peanut sauce!  Perfect for an appetizer or meal (especially as lettuce wraps)!


Ingredients

Scale

CHICKEN SATAY:

  • 3/4 cup plain full-fat yogurt
  • 11/2 to 2 teaspoons curry powder
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch of cayenne pepper
  • 1 tablespoon salt
  • Freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 2 tablespoons grated ginger
  • One 14-ounce can coconut milk
  • 2 pounds chicken tenders or thickly sliced chicken breast

PEANUT SAUCE:

  • 1 cup natural peanut butter
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 garlic clove, finely minced
  • 1 tablespoon grated ginger
  • 2 tablespoons chile-garlic paste
  • 2 tablespoons light brown sugar

 

FOR LETTUCE WRAPS OPTION:

  • Butter lettuce, pulled from stem
  • Chopped scallions
  • Thinly sliced jalapeño
  • Grated carrots
  • Thinly sliced red/yellow/orange bell pepper
  • Picked cilantro leaves
  • Chopped roasted peanuts
  • Thai chile sauce
  • Lime wedges

Instructions

  1. Combine all of the marinade ingredients, except the chicken, in a large covered bowl and whisk to combine.  Add the chicken and marinate for at least 4 hours, and up to overnight.  
  2. Preheat a grill or grill pan over medium heat. If desired, skewer the chicken pieces on bamboo or metal skewers.  Sear the chicken pieces until the chicken is cooked through, about 4 to 5 minutes per side. 
  3. Combine all of the ingredients for the peanut sauce in a medium mixing bowl.  Taste for seasoning and adjust as necessary.  Serve with the chicken satay skewers.

For the lettuce wrap option: chop the chicken into bite-sized pieces.  Serve with the lettuce wrap accoutrements and peanut sauce.

Notes

Inspiration: Coconut-Peanut Sauce on purewow.com

  • Category: Chicken, Asian, Appetizers