Chicken Satay with Peanut Sauce
Takeout-inspired Chicken Satay with Peanut Sauce that is ready in 30 minutes. This easy and healthy weeknight meal is quicker than takeout, and just as delicious!
Ingredients
Marinade
- 2 boneless skinless chicken breasts roughly 1 lb
- 1/2 cup full fat coconut milk canned
- 1/2 cup natural creamy peanut butter
- 1 lime juiced
- 1 tbsp chilli sauce
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 2 garlic cloves minced
- 2 tbsps low-sodium tamari
- 1 tbsp pure maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp avocado oil for grilling
Toppings
- chopped roasted peanuts
- fresh cilantro
- lime juice
Instructions
- Cut each breast lengthwise into 4 thin slices.
- Soak wooden skewers in water for 20 minutes if pan-frying or 2-3 hours if grilling on the BBQ.
- In a large bowl combine the coconut milk, tamari, toasted sesame oil, minced garlic, garlic chili sauce, ground ginger and coriander, maple syrup, creamy peanut butter, and fresh lime juice.
- Whisk the sauce together until creamy smooth. Reserve half of the sauce (about ½ cup) in a measuring cup to use later.
- Add the chicken into the large bowl with the marinade, and mix thoroughly until each cutlet is fully coated. Marinate in the fridge for 20 minutes.
- Thread the chicken strips on separate skewers.
- Heat a grill pan to medium-high heat, and add ~ 1 tbsp avocado oil to the pan. Grill the chicken satay skewers on medium-high heat for 3 - 5 minutes per side, or until fully cooked. Can be cooked on a grill pan or BBQ.
- Warm up the reserved peanut sauce in a small pot to drizzle on top and dip in. Serve with chopped, roasted peanuts, cilantro and lime.