Chicken Satay & Peanut Sauce

Inspired by a craving for peanut sauce, and beloved ingredients in my pantry, I had a ton of fun experimenting with the marinade for this satay-inspired creation. If you are using wooden skewers, you should soak them in water for about 30 minutes before cooking to prevent the meat from sticking. I used boneless skinless chicken breast as the vehicle for this craveable peanut sauce, but chicken thighs would be great too and you can swap the peanuts for cashews or almonds if needed/desired.

Ingredients: 
3 boneless, skinless chicken breasts
1 lemon, juiced (~2 tbsp)
1 tsp minced garlic (~2 cloves)
2 tbsp olive oil + more for cooking

For Peanut Sauce: 
1/4 cup natural creamy peanut butter (swap for almond or cashew for paleo/allergies)
1.5 tbsp rice vinegar
1.5 tbsp coconut aminos
1-2 tsp sriracha
1 tsp lime juice
1/4 cup hot water
salt to taste

Seasoning: 
1.5 tsp paprika
1 tsp turmeric
1/2 tsp cumin
1/2 tsp salt
1/2 tsp cayenne
1/4 tsp pepper
1/4 tsp coriander
1/4 tsp celery salt
1/4 tsp onion powder
1/8 tsp ground ginger

A sneak peek into my brainstorming session
A sneak peek into my brainstorming session

Cut the chicken into 1″ pieces. In a small bowl combine: olive oil, lemon juice, garlic, and all seasoning/spices (paprika, turmeric, cumin, salt, cayenne, pepper, coriander, celery salt, onion powder, ground ginger) and mix well. Combine chicken and spice mixture in a Ziploc bag, toss to coat, and marinate in refrigerator for at least one hour (overnight is fine too).

When ready to prepare, heat olive oil in a grill pan on medium-high heat (if you do not have a grill pan, a regular skillet will do). Slide several pieces of chicken onto each skewer and place in the pan. Grill until cooked through, 4-5 minutes per side. As stated above, I realized late in the game that I didn’t actually have skewers at home so I just sautéed all the chicken at once, cooking time is the same.

While the chicken is cooking, prepare the peanut sauce. In a small bowl, combine the peanut butter, rice vinegar, tamari, sriracha, and lime juice. Mix well. Add hot water 1 tbsp at a time to thin out the sauce, mixing well before adding more, until you reach desired consistency. I only ended up using 3 tbsp of hot water, but to each his own – there is no wrong answer here.

Serve chicken satay-kebabs immediately with peanut sauce and additional sriracha if desired.

Skewer-less, we got creative with toothpicks for serving.
Skewer-less, we got creative with toothpicks for serving.
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2 comments

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    […] Pairings: Nice Rice! Cauliflower Thai-ish Spicy Peanut Chicken Chicken Satay-Kebab with Peanut Sauce Coconut-Curried […]

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  2. Red Lentils are Dal-icious! |

    […] Pairings: Nice Rice! Cauliflower Thai-ish Spicy Peanut Chicken Chicken Satay-Kebab with Peanut Sauce Coconut-Curried […]

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