Chicken Satay Recipe with Peanut Sauce

🧂 Ingredients

• 1-1/2 pounds chicken

  cut into bite-sized pieces
• 3-4 Thai peppers

  chopped (or use spicy red peppers available to you)
• 1 shallot

  chopped
• 2 stalks lemongrass

  trimmed and chopped (or use 1 teaspoon lemongrass paste)
• 3 cloves garlic

  chopped
• 1 teaspoon fresh ginger

  chopped
• 2 tablespoons fish sauce
• ¼ cup brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons sriracha
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 tablespoons chopped cilantro + more for garnish
• Spicy chili flakes as desired
• Bamboo skewers soaked in water for at least 20 minutes
• ¼ cup creamy peanut butter

  use ½ cup for more peanut flavor
• 2 tablespoons soy sauce
• 1 tablespoons rice wine vinegar
• 2 tablespoons chili-garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon lime juice
• 1 teaspoon cayenne powder

  or use paprika for a milder heat
• 1 teaspoon garlic powder

  or use 1 clove garlic, finely minced or grated
• 1 teaspoon ginger powder

  or use 1 teaspoon fresh grated ginger
• 1 tablespoon water

  or more as needed for thinning

Instructions

• 1 Add all of the ingredients to a large bowl or a baggie. Mix until the chicken is
  evenly coated with the flavors. Cover and refrigerate at least 1 hour.
• 2 Pierce the chicken pieces onto skewers when you’re ready to cook.
• 3 Next, heat a grill to medium heat and lightly oil the grates. Grill the chicken
  skewers 4-5 minutes per side, until the chicken is cooked through. It should
  measure 165 degrees F. internally.
• 4 Garnish with fresh cilantro and spicy chili flakes. Serve with the spicy Thai
  peanut sauce.
• 5 Whisk all of the ingredients together, except for the water, in a small bowl
  until well combined and the sauce is nice and smooth.
• 6 Add water a teaspoon at a time until you achieve your desired consistency.
• 7 Serve!

Nutrition Info