Easy Thai Chicken Satay
Super tasty and easy chicken satay that is bursting with flavor!
Ingredients
For the marinade:
- 2.5 pounds boneless chicken breasts or thighs cubed
- ¼ cup olive oil
- ⅓ cup coconut milk from a 400 ml can
- 3 tbsp soy sauce (we like our food on the saltier side, add one less tbsp. if you prefer less salt)
- 2 tbsp peanut butter
- 1 tbsp fish sauce
- 2 tbsp red curry paste
- 1.5 tbsp brown sugar
For the peanut sauce:
- Remainder of the coconut milk
- ¼ cup peanut butter
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp red curry paste
- 3 cloves garlic minced
- 1.5 tbsp lime juice
- green onion for garnish
Instructions
- Marinate the chicken with all the marinade ingredients, EXCEPT the olive oil and incorporate well. Cover and leave in the fridge for at least 30 minutes (the longer the better). However, if you are in a rush you can cook it right away.
- Warm up a pan on medium high heat with the olive oil and add in the chicken. Cook until all the liquid has evaporated and the chicken is golden brown, about 15-20 minutes.
Peanut Sauce:
- Add all the peanut sauce ingredients, EXCEPT the lime juice to a saucepan. Mix well on high heat. Once the sauce starts to boil, reduce the heat and let it simmer until it thickens, about 7-9 minutes. Once the sauce is done, add in the lime juice. You can serve with the sauce on the top of the chicken or on the side. Serve with white rice and garnish with green onion.