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Thai peanut chicken satay marries the heat of sriracha with the coolness of coconut milk and cilantro. Served as an appetizer or main dish, this recipe is sure to be a crowd pleaser. Gluten-free, dairy-free, egg-free recipe

Thai Peanut Chicken Satay

Thai chicken satay with peanut sauce marries the heat of sriracha with the coolness of coconut milk and cilantro. Served as an appetizer or main dish, this recipe is sure to be a crowd pleaser.
Course Appetizer, Entree
Cuisine Dairy-Free, Gluten-Free
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6
Author Jessica Levinson

Ingredients

For the Chicken:

  • 3/4 cup lite coconut milk
  • 3 tablespoons lime juice
  • 2 teaspoons fish sauce
  • 1 tablespoon reduced-sodium soy sauce (for GF, use GF soy sauce/tamari)
  • 2 teaspoons sriracha
  • 2 pounds thinly pounded boneless, skinless chicken breast
  • 10 wooden skewers cut in half, soaked in water

For the Peanut Sauce:

  • 2 teaspoons minced garlic (~2 cloves)
  • 2 packed teaspoons grated ginger
  • 1/3 cup natural creamy peanut butter
  • 2 tablespoons low-sodium soy sauce (for GF, use GF soy sauce/tamari)
  • 2 tablespoons unseasoned rice vingear
  • 1 tablespoon dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons hot water
  • Chopped peanuts and cilantro for garnish (optional)

Instructions

For the Chicken:

  1. In a small mixing bowl, combine the coconut milk, lime juice, fish sauce, soy sauce, and sriracha. Place chicken cutlets in a resealable bag and pour the marinade over them. Gently toss chicken until well-coated. Refrigerate for at least 30 minutes.
  2. Set oven to broil (or if using grill, pre-heat grill or grill pan over medium-high heat). Line a baking sheet with aluminum foil (use two baking sheets depending on size).
  3. Thread one chicken cutlet onto each soaked skewer, working the skewer in and out of the meat, down the middle of the piece. Spread chicken skewers on prepared baking sheet, drizzle any remaining marinade on top, and broil for 5-6 minutes, turning halfway through.

For the Peanut Sauce:

  1. Combine the sauce ingredients up to and including sriracha in a mini food processor and puree until smooth and well blended. Add 2 tablespoons of hot water and puree again to thin out the sauce. Add more hot water if thinner sauce is desired. Transfer sauce to a small serving dish.
  2. Serve chicken satay with peanut sauce and garnish with chopped peanuts and cilantro.