Chicken Breast Satay


  • 1 t. turmeric
  • 1/2 t. salt
  • 1/2 cup fresh or canned unsweetened coconut milk
  • 1 lb. chicken breasts, trimmed of skin and fat and cut into 1″x4″ strips not more than 1/4″ thick
  • bamboo skewers
  • peanut sauce

Peanut Sauce

  • 1/2″ piece fresh ginger root, peeled and minced
  • 1 to 2 serrano or other hot chiles, seeded and minced
  • 1 clove garlic, minced
  • 2 green onions, minced
  • 1/3 cup creamy peanut butter
  • 1/3 cup fresh or canned unsweetened coconut milk
  • 2 to 3 T. fresh lime or lemon juice
  • 2 T. fish sauce or soy sauce
  • 1 t. sugar
  • 1/4 cup fresh cilanto
  1. Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours.
  2. Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold water.
  3. Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side.

Peanut Sauce Instructions

  1. Combine ginger root, chiles, garlic, and green onions in a mixing bowl.
  2. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro.




Share & Print

0 0 100 0

No Comments

Leave a Reply