AppetizerLunchSide DishesThailand

Chicken Satay with Peanut Sauce and Pickled Cucumber

Traditional Thai Chicken Satay in a much creamier peanut sauce then you've ever had. The pickled cucumber freshens your tastebuds for the next bite.

Chicken Satay with Peanut Sauce and Cucumber Relish

Chicken Satay with Peanut Sauce and Pickled Cucumber

This Chicken Satay  recipe is quick, easy and very versatile. When I started experimenting with the recipe, I felt that the lemon zest helped brighten the peanut sauce. You can use different types of fruit, too. Lemon, limes and even oranges would work well. You can actually use the peanut sauce recipe as a base for cold sesame noodles, just add sesame oil.

Chicken Satay

The key to Chicken Satay is all in the amount of water added after the peanut sauce recipe has been made, adding more water than suggested will make this peanut recipe too loose and watery. It also wont coat the chicken, and you will loose a lot of the key ingredients like ginger, cilantro, and palm sugar.

Chicken Satay

There is no right or wrong method to this recipe, have fun with it, just remember to keep the peanut butter, ginger, palm sugar, and soy sauce about the same as my recipe. Enjoy.

Suggestions and Alternatives

  • If you plan on grilling your chicken I suggest soaking your skewers in cold water 2 hours before grilling, it will prevent your skewers from burning while grilling.
  • Although I did not mention this in the recipe, I love to brine chicken. If you have time, brine your chicken breast before grilling. (Brine overnight).
  • Do not season your chicken breast if you have brined your chicken overnight.

 

 

Chicken Satay with Peanut Sauce and Pickled Cucumber

Creamy, spicy and very versatile, this peanut sauce can even be used as the base for cold sesame noodles.

Course Condiment
Cuisine thai
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 4 people
Calories 202 kcal

Ingredients

Chicken Satay with Peanut Sauce and Pickled Cucumber

  • 2 cans coconut milk unsweetened
  • 4 tbs palm sugar
  • 3 teaspoons soy sauce
  • 4 tbs peanut butter creamy
  • 3 teaspoons ginger minced
  • 5 tbs sweet chili sauce
  • 5 birds eye Thai chilies minced
  • 2 tbs lemon zest
  • 2 tbs cilantro chopped
  • 2 tbs water
  • 2 chicken breast organic
  • 1 seedless english cucumber
  • 1/2 cup grapeseed oil
  • 1/2 cup rice wine vinegar
  • 2 tbs. cane sugar
  • 1 cup ice cubes
  • 2 tbs kosher salt
  • 8 bamboo skewers

Instructions

Instructions for peanut sauce

  1. in a large mixing bowl add coconut milk and palm sugar allow sugar to dissolve. 

  2. add soy sauce, sweet chili sauce and peanut butter.

  3. gently fold all until smooth.

  4. fold in cilantro, ginger, lemon zest and Thai chilies.

  5. add water to loosen as needed.

Instructions for Chicken

  1. slice chicken breast in 1 inch portions, on a bias.

  2. use bamboo skewers to weave through slices, like if you are knitting.

  3. season with kosher salt and fresh cracked black pepper.

  4. brush with grapeseed oil, and grill or pan sear all sides about 2 minutes each side.

  5. let rest about 2 minutes before coating with peanut sauce.

Instructions for pickled cucumbers

  1. in a small bowl add 1 thin sliced (1/4 inch.) English cucumber.

  2. add 1 tbs. kosher salt, 1/2 cup rice wine vinegar, 2 tbs. cane sugar, and 1/2 cup ice cubes.

  3. let marinade for 1 hour, then remove from liquid and refrigerate.

 

 

 

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