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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
minutes
Cook Time
4
minutes
minutes
Total Time
9
minutes
minutes
Servings
4
people
Calories
202
kcal
Ingredients
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
in a large mixing bowl add coconut milk and palm sugar allow sugar to dissolve.
add soy sauce, sweet chili sauce and peanut butter.
gently fold all until smooth.
fold in cilantro, ginger, lemon zest and Thai chilies.
add water to loosen as needed.
Instructions for Chicken
slice chicken breast in 1 inch portions, on a bias.
use bamboo skewers to weave through slices, like if you are knitting.
season with kosher salt and fresh cracked black pepper.
brush with grapeseed oil, and grill or pan sear all sides about 2 minutes each side.
let rest about 2 minutes before coating with peanut sauce.
Instructions for pickled cucumbers
in a small bowl add 1 thin sliced (1/4 inch.) English cucumber.
add 1 tbs. kosher salt, 1/2 cup rice wine vinegar, 2 tbs. cane sugar, and 1/2 cup ice cubes.
let marinade for 1 hour, then remove from liquid and refrigerate.
Nutrition
Sodium:
539
mg
|
Calcium:
15
mg
|
Vitamin C:
84.7
mg
|
Vitamin A:
550
IU
|
Sugar:
21
g
|
Fiber:
2
g
|
Potassium:
304
mg
|
Calories:
202
kcal
|
Saturated Fat:
1
g
|
Fat:
8
g
|
Protein:
5
g
|
Carbohydrates:
29
g
|
Iron:
1
mg