Chicken Satay with Peanut Serrano Sauce

Course : Chicken
Serves: 4
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1 tablespoon powdered tumeric
1/2 teaspoon salt
1/2 cup unsweetened coconut milk
1 pound boned and skinned chicken breasts -- cut 1x4x1/4 strips
1 large bamboo skewers
-----PEANUT SAUCE-----
1 piece fresh ginger - peeled and minced 1 1/2 inch
2 medium serrano chilies - seeded and minced.
1 clove garlic -- minced
2 medium green onion -- minced
1/3 cup creamy peanut butter
1/3 cup unsweetened coconut milk -- chicken broth -- or water
3 tablespoons fresh lime or lemon juice
2 tablespoons fish sauce or soy sauce
1 tablespoon granulated sugar -- or 2 taste
1/4 cup chopped fresh cilantro

Preparation / Directions:

TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: 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.


Nutritional Information:

16 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 268mg Sodium

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