Monday, August 12, 2013

Chicken Satay

Prep time: 2 hours 10 minutes (due to marinade)
Cook time: 20 minutes
Yields: 6 servings

  1. 1 TBSP creamy peanut butter
  2. 2 TBSP C low sodium soy sauce (definitely make sure you get low sodium, otherwise it’ll be a SALTY dish)
  3. 1/4 C lemon or lime juice
  4. 1-1/2 tsp brown sugar
  5. 1 TBSP curry powder
  6. 1 clove garlic, chopped
  7. 1/2 tsp red pepper flakes
  8. 3 8oz boneless skinless chicken breasts cubed
  9. lime slices (optional)
  10. skewers

1. In a mixing bowl, combine ingredients 1 - 7. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2. Preheat a grill to high heat (or a stove top on med-high heat)
3. Weave the chicken onto skewers, then grill for 5 minutes per side. (or no skewers and put in a pan for 5 minutes each. Or longer to get nice crunch on the outside from the marinade)
4. Serve with lime slices (optional)
How much easier can that be? Mix it, chop it, throw it all together and go sit down for a few hours, because you have nothing else to do, right? Then 10 min into cooking, you’re done!

Serve with Thai Peanut Sauce.
recipe adapted from Keep the faith going 

1 comment:

  1. Looks delicious. Satay is one of my top favourites. My family love satays. Can'r wait for summer to be here to make satay.