Chicken Satay with Peanut Sauce
|Main Dishes Appetizers and Snacks
|2 boneless skinless Chicken Breast
|10 soaked for 30 minutes Wooden Skewers
|1 thinly sliced Scallion
|1/2 cup full-fat Coconut Milk
|3 cloves minced Garlic
|1/2 teaspoon Salt
|1/2 teaspoon ground Black Pepper
|1/2 teaspoon Cayenne Powder
|1/4 cup creamy Peanut Butter
|2 cloves minced Garlic
|2 tablespoons Sesame Oil
|1 tablespoon Soy Sauce
|1 tablespoon Lime Juice
Chicken Satay with Peanut Sauce Directions
- Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breast into 1 inch and add them to the marinade, stir to coat well. Then cover and refrigerate for 5 to 6 hours.
- Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes then flip the skewers and bake for another 5 minutes or until cooked through. You can grill the chicken skewers.
- Making the sauce: While waiting on the chicken to cook, add the peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, keep warm over low heat, stir occasionally.
- Serving: Transfer chicken skewers to a serving plate. Lightly brush peanut sauce over the chicken. Top with sliced scallions and black pepper, serve while warm.