Go Back
Print

Chicken Satay with Peanut sauce

Ingredients

Chicken Marinade

  • 1 lb chicken breast cut into 1 inch strips
  • 2 tbsp soya sauce
  • 1/2 tbsp fish sauce
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp honey
  • 1 tbsp hot sauce
  • 2 tsp ginger shredded
  • 2 cloves garlic minced

Peanut Sauce

  • 1 cup low sodium chicken broth
  • 5 tbsp creamy peanut butter
  • 1 tbsp honey
  • 1 tbsp soya sauce
  • 2 tsp fish sauce
  • 2 tbsp hot sauce
  • 1 tsp ginger shredded
  • 2 cloves garlic minced
  • 1 tbsp freshly squeezed lime juice
  • optional: crushed peanuts, cilantro to garnish

Instructions

  1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

  2. Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.

  3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.