Thai Chicken Satay with Spicy Peanut Sauce
Thai Chicken Satay with Spicy Peanut Sauce
A popular restaurant here in Boise and Eagle is called Bardenay. In the summertime we like to dine on the patio which sits right by the Boise River and the “greenbelt”, a 20 mile mostly-paved path which follows along the Boise River, one of our city’s cultural icons. We love the chicken satay (grilled skewers) appetizers and sometimes I pair them with a simple green salad to create the perfect meal.
I’ve tried to recreate them for you with this yummy recipe inspired by a Eating Well magazine recipe here. You can see from all the Asian ingredients that they are flavorful and fresh. They go very well with yesterday’s Asian Soba Noodle Salad with Ginger Dressing.
Thai Chicken Satay with Spicy Peanut Sauce
- Thai Chicken Satay With Spicy Peanut Sauce
- Juice of one lime
- 2 Tbsp sesame oil
- 1 Tbsp reduced-sodium soy sauce
- 1 Tbsp fish sauce (see Ingredient Note)
- 1/2 tsp chile garlic sauce
- 1 pound chicken tenders
- 2 Tbsp smooth natural peanut butter
- 2 Tbsp light coconut milk
- 1 Tbsp sesame oil
- 1 Tbsp fresh lime juice
- 1 Tbsp reduced-sodium soy sauce
- 1 tsp brown sugar
- 1/2 tsp chili garlic sauce
Spicy Peanut Sauce
- Preheat grill to high.
- Whisk lime juice, sesame oil, soy sauce, fish sauce and chili garlic sauce in a shallow dish until combined; add chicken and turn to coat. Let marinate for 15 minutes.
- For the Peanut Sauce: Combine peanut butter, coconut milk, sesame oil, lime juice, soy sauce, brown sugar and chili garlic sauce in small bowl; whisk until smooth.
- Thread one or two chicken tenders onto a wooden skewer. Wrap end of skewer with aluminum foil to prevent burning.
- Place on prepared grill. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.
- Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
insidekarenskitchen.com
Katie Evans
Made this for a baby shower and EVERYONE wanted the recipe. It was so easy and has just the right amount of spice. Leftovers taste great microwaved. The most time consuming part was cutting up the chicken! Next time maybe I’ll try using whole boneless breasts and cooking them on my George Foreman grill. YUMMY!
Karen
Thanks Katie. Love the idea of grilling on the GF!
Peter
Can I omit the brown sugar to make this a low carb meal? What can I add if I need the sweetness?
Karen
You can easily add the equivalent in Splenda brown sugar or just Splenda for a little extra sweetness. One tsp of sugar is only 4 grams carb so omitting it doesn’t take that many carbs away. This is a low-carb meal as written. Thanks for asking and I hope you like these chicken skewers as much as I do.