Name: Thai Chicken Satay with Spicy Peanut Dipping Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: ½ cup creamy peanut butter; ¼ cup hot water; 2 tablespoons Thai red curry paste; 2 tablespoons palm sugar or light brown sugar; 2 tablespoons Sriracha; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon freshly squeezed lime juice (from 1 lime); 1 teaspoon finely minced garlic; ½ teaspoon red pepper flakes; 2 scallions, thinly sliced; 1 stalk lemongrass, roughly chopped; 2 tablespoons vegetable oil; 2 tablespoons fish sauce; 1 tablespoon freshly squeezed lime juice (from 1 lime); 1 tablespoon soy sauce; 2 teaspoons freshly minced garlic (about 2 medium cloves); 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon Sriracha; 1 pound skinless, boneless chicken breasts, sliced into ½-inch strips lengthwise; Bamboo skewers, soaked in water for 30 minutes; 2 tablespoons fresh parsley, finely chopped

Description

Indulge in the irresistible flavors of Thai Chicken Satay with Spicy Peanut Dipping Sauce! This dish features tender, marinated chicken skewers that are grilled to perfection and paired with a rich, creamy peanut sauce that packs a spicy punch. Ideal for any occasion, whether you’re entertaining guests or enjoying a cozy dinner at home, this recipe is quick and straightforward. The combination of refreshing herbs, zesty lime juice, and savory spices creates a delightful taste experience. Plus, it’s versatile enough to serve as an appetizer, snack, or light meal. Impress your friends and family with this vibrant dish that’s both healthy and delicious!

Ingredients

Scale

½ cup creamy peanut butter
¼ cup hot water
2 tablespoons Thai red curry paste
2 tablespoons palm sugar or light brown sugar
2 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice (from 1 lime)
1 teaspoon finely minced garlic
½ teaspoon red pepper flakes
2 scallions, thinly sliced
1 stalk lemongrass, roughly chopped
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon freshly squeezed lime juice (from 1 lime)
1 tablespoon soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha
1 pound skinless, boneless chicken breasts, sliced into ½-inch strips lengthwise
Bamboo skewers, soaked in water for 30 minutes
2 tablespoons fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the following ingredients until smooth: peanut butter and hot water. Stir in Thai red curry paste, palm sugar or light brown sugar, Sriracha, soy sauce, rice vinegar, lime juice, minced garlic, red pepper flakes, and sliced scallions. Season with kosher salt to taste. Use immediately or store in an airtight container in the refrigerator for up to two weeks.
In a blender or food processor, combine lemongrass, vegetable oil, fish sauce, palm sugar, lime juice, soy sauce, garlic cloves, turmeric, coriander, and Sriracha. Blend until smooth. Pour this marinade over the chicken strips placed in a large resealable plastic bag or bowl. Refrigerate for 1 to 2 hours while turning occasionally.
Preheat your grill and thread marinated chicken onto soaked bamboo skewers. Grill for 3 minutes on each side until cooked through. Transfer to a platter and let rest for five minutes.
Serve warm with the spicy peanut dipping sauce.

Nutrition

Serving Size: 1 skewer (50g)
Calories: 250
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 16g
Cholesterol: 70mg