Ingredients

Adjust Servings:

	Chicken
	½ cup coconut milk
	1 tbsp fish sauce
	2 tsp curry powder
	1 tsp sugar
	1 tbsp fresh cilantro — chopped
	¼ tsp salt
	¼ tsp pepper
	1-inch ginger piece – chopped
	1 tsp garlic – crushed
	1 tsp lemon juice
	2 pounds boneless, skinless chicken breast
	20 wooden skewers
	Sauce
	3 tbsp soy sauce
	2 tbs rice vinegar
	½ tsp red pepper — crushed
	2 tbsp sugar
	1 tsp grated fresh ginger
	1 tsp grated fresh ginger
	1 tsp curry powder
	1 tsp garlic – crushed
	½ cup coconut milk
	¼ tsp salt

Nutritional information

220

calories

15 g

carbohydrates

15 g

protein

7 g

fat

400 mg

sodium

123 mg

cholesterol

Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: ½ cup coconut milk; 1 tbsp fish sauce; 2 tsp curry powder; 1 tsp sugar; 1 tbsp fresh cilantro — chopped; ¼ tsp salt; ¼ tsp pepper; 1-inch ginger piece – chopped; 1 tsp garlic – crushed; 1 tsp lemon juice; 2 pounds boneless, skinless chicken breast; 20 wooden skewers; 3 tbsp soy sauce; 2 tbs rice vinegar; ½ tsp red pepper — crushed; 2 tbsp sugar; 1 tsp grated fresh ginger; 1 tsp grated fresh ginger; 1 tsp curry powder; 1 tsp garlic – crushed; ½ cup coconut milk; ¼ tsp salt

Features:

Cuisine:

30 mins
Serves 4
Easy

Ingredients

Chicken
½ cup coconut milk
1 tbsp fish sauce
2 tsp curry powder
1 tsp sugar
1 tbsp fresh cilantro — chopped
¼ tsp salt
¼ tsp pepper
1-inch ginger piece – chopped
1 tsp garlic – crushed
1 tsp lemon juice
2 pounds boneless, skinless chicken breast
20 wooden skewers
Sauce
3 tbsp soy sauce
2 tbs rice vinegar
½ tsp red pepper — crushed
2 tbsp sugar
1 tsp grated fresh ginger
1 tsp grated fresh ginger
1 tsp curry powder
1 tsp garlic – crushed
½ cup coconut milk
¼ tsp salt

How to make Chicken Satay with Peanut Sauce

Prepare the marinade by placing cilantro, ginger, garlic, fish sauce, lemon juice, salt, curry powder, pepper, sugar, and coconut milk in a blender jar and blend on medium speed for 30 seconds.
Cut the chicken into ½ -inch strips lengthwise. Pour the marinade in a shallow dish and place the chicken in it. Toss the chicken so that it is fully coated with marinade. Refrigerate for 3 hours.
Blend all the contents of the peanut sauce except vinegar in a blender jar for 45 seconds.
Heat a non-stick pan over medium heat and pour the contents of the peanut sauce from the blender jar in it. Cook for 5 minutes while stirring in between. Remove from flame and add rice vinegar to it. Mix well and pour the sauce in a dip bowl.
Remove chicken from the marinade and thread 3-4 pieces of chicken on each skewer.
Heat the grill and place the chicken skewers on the grill and cook for 5 minutes. Flip the skewers and cook for another 5 minutes.
Remove from the grill and serve. Sprinkle with cilantro and serve hot with peanut sauce.

Trivia

Peanuts aren’t nuts, they are legumes as they grow underground. The fear of having peanut butter stuck to the roof of your mouth, interestingly enough, is known as Arachibutyrophobia!

Commander of Apollo 14, Allen B. Sheppard, took a peanut wrapped in a foil. He took it to the moon and got it back to earth. Thereby making that peanut an “Astro Nut.”