Chicken Satay✨

Chicken satay✨
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For the Chicken:▪️8-10 Skewers▪️2 Cloves Garlic, minced▪️1 Tbsp Fish Sauce▪️1 Tbsp Soy Sauce▪️2 tsp Green Curry Paste▪️1/4 Cup Light Coconut Milk▪️1 tsp Sugar▪️1/2 tsp Tumeric▪️1/2 Coriander▪️1/2 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️1/8 tsp Cayenne Pepper▪️1 lb. Chicken Breast, pounded thin and cut in long 1” wide strips▪️
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For the Peanut Sauce:▪️1/4 Cup Peanut Butter▪️1 tsp Green Curry Paste▪️1/4 Cup Light Coconut Milk▪️1 Lime, juice▪️1 tsp Sugar▪️1 Tbsp Soy Sauce▪️1 tsp Fish Sauce▪️2 Tbsp Peanuts, chopped▪️
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🌱Vegan Modification: Sub in firm tofu for chicken and leave out the fish sauce; press the tofu for at least 30 min between towels under something heavy to drain out the moisture and then cut into cubes and marinate
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1️⃣ Soak the skewers in water for at least 30 min to prevent them from catching fire
2️⃣ In a medium bowl, mix together the garlic, fish sauce, soy sauce, green curry paste, light coconut milk, sugar, turmeric, coriander, kosher salt, pepper, and cayenne
3️⃣ Pound the chicken breast 1/4” thick and cut into 1” strips; place the chicken in the bowl with the rest of the ingredients, mix to coat, and marinate in the fridge for at least 30 mins (up to overnight)
4️⃣ While the chicken is marinating, mix together the ingredients for the peanut sauce and set aside
5️⃣ Zig zag your skewers through the chicken strips (you should fit one or two pieces of chicken per skewer depending on how long they are) and pull the chicken down the skewer so it’s laying as flat as possible
6️⃣ Cook on a preheated grill or grill pan over med-high heat (or a regular pan will work you will just have to cut the ends off the skewers) for 2-3 mins per side or until inside temp reaches 165F or higher; serve with the peanut sauce and enjoy!
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⏲30 minute prep time + 30 minute marinade time + 10 minute cook time
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Recipe serves 4-6 people (appetizer sized portion)

[@nheadgordon]

soooo good

[@jackyroselim]

Fun fact: Satay is from Indonesia

[@joniners8548]

Pork satay is the best