Delectable Chicken Satay with Spicy Peanut Sauce

Prep Time: About 10 minutes

Waiting time (marinating): At Least One Hour

Cooking Time (broiling method): 15 minutes

Calories per serving (2 servings, 2 sticks each): 334 calories

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Warning: this recipe is addicting! It is a guaranteed crowd-pleaser. I still can’t believe my 10-year old stepson loved it so much and couldn’t get enough of it 🙂

It’s also really easy to prepare (and cook) – lunch or dinner in a jiffy, anyone?

Alrighty, for this recipe, I used 2 large Chicken Breasts, boneless and skinless (about 6 ozs), and cut them into thin strips (about 2 inches). Each chicken breast will yield about 6 thin strips. Set aside. Prepare some bamboo skewers too. Place the skewers in water and let them soak while the chicken marinates. What does this do? This actually helps prevent the skewers from burning.

For the marinade here’s what you need to mix together:

2 tbsps Light (reduced-sodium) Soy Sauce

1 tsp. Dark Brown Sugar

1 tsp. Rice Wine Vinegar

1 tbsp Lemon Grass Paste

1 tsp Turmeric, Ground

1 tbsp Fish Sauce (Patis)

1 tbsp water

Put the chicken strips into the marinade and cover it then refrigerate for at least an hour.

Prepare the peanut sauce while the meat is marinating. Mix the following ingredients together and simmer on low (about 8 minutes):

1 tbsp water

2 tbsp Peanut Butter –(I used Skippy Natural, Creamy kind)

1 tbsp light (reduced-sodium) Soy Sauce

1 tbsp Chopped Yellow Onion

1 tsp Red Curry Paste (optional)

¼ tsp Ground Ginger

1 tsp Sesame Oil

2 cloves Fresh Garlic, minced

1 tsp Dark Brown Sugar

1 tbsp Fish Sauce (Patis)

½ tsp ground cayenne pepper (can be modified)

If you prefer to lessen the spice, you can use less cayenne pepper. Of course, you can use more if you really enjoy spice (like myself). This sauce is kinda thick so if you want it thinner, just add a bit more water, I would suggest a teaspoon at a time until you achieve the consistency you need.

Once the chicken strips are ready, thread each piece into the soaked skewers. I had 3 thin strips per skewer. Broil them for 15 minutes. My grill is not ready for the season yet so I haven’t tried making these on the grill as of yet. Some similar recipes I’ve read about recommend 2 to 3 minutes in medium-hot heat on the grill. I made this last week and I’m so making these again this week!

If you have any questions or feedback regarding this recipe, please don’t hesitate to post a comment.

                                                                                                  Eat well and be well. – Ella Bella

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