Ingredients
Chicken Satay
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4 Large boneless and skinless chicken breasts
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1/2 C. Sliced carrots
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1/2 C. Sliced cucumbers
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2 Tbsp. Fresh Cilantro-chopped and stems removed.
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1 Tsp. Granulated sugar
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1/2 C. Rice Vinegar or enough to cover vegetables.
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1 Fresh Lime- Wedged for garnish
Satay Marinade
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1/8 C. Fish sauce
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1.5 Tbsp. Lemongrass stir in paste
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1.5 Tsp. Sugar
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1/4 Tsp. Ground pepper
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3/4 Tsp. Turmeric powder
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1/4 Tsp. Cayenne pepper
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1.5 Tsp. Thai red curry paste
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3/4 C. Coconut milk
Tangy Peanut Sauce
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1/2 C. Unsweetened/Unsalted Peanut Butter
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1 1/4 Tbsp. Thai Red Curry Paste
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1 C. Coconut Milk
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1 1/2 Tbsp. Sugar
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1/8 C. Fish Sauce
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Dash of salt
Directions
Marinade
In a medium bowl combine the all of your marinade ingredients and whisk until combined.
Cut your chicken breasts into strips or large chunks and place them into the bowl of marinade.
Turn to coat well and cover bowl with plastic wrap or airtight lid.
Marinate for at least 4 hours or overnight.
Make your quick pickled veggies by placing your carrots and cucumbers in a small bowl with the cilantro, rice vinegar and sugar.
Toss in the chopped Cilantro and mix well to coat. Let them pickle while you cook your chicken.
Tangy Peanut Sauce
Combine all ingredients in a small sauce pan and bring to a simmer over low heat for 8-10 minutes, stirring occasionally , or until thickened.
Remove from heat, and pour into a serving bowl or dish and let cool while you grill your chicken skewers.
Grilled Satay
Heat up your BBQ or grill to temp.
When your chicken is done marinating, carefully remove them from the bowl and scrunch 3-4 tenders onto long skewers and set aside.
Place the skewers on a hot BBQ grill or indoor grill, and cook for about 4-5 minutes turning pieces to char on all sides.
Chicken should be fully cooked through and not pink in the center.
Place skewers on a serving tray with 2 small side bowls of pickled vegetables and peanut sauce for dipping.
Serve with your choice of rice and garnish with lime wedges and fresh Cilantro.
Recipe Note
Serve with steamed Jasmine rice or Jade rice.
