Last night, Ren and I had one of the most awesome dinners we have had in a long time. I absolutely adore Chicken Satay and I could probably drink the peanut sauce that it is served with. I have had this countless times at different Thai restaurants, but for some reason, never made it at home. But, I can assure you, this won’t be the last time we make this. It was outstanding and pretty easy to do. I served this with a wonderful Asian slaw that Ren devoured. I mean, he seriously devoured it. So, if you want a yummy meal to serve your family over Spring Break, try this one. You will be happy you did.
From Everyday Food
2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1 garlic clove, minced
1/2 teaspoon red-pepper flakes
- In a bowl, toss chicken with sesame oil, soy sauce, garlic, and teaspoon red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
- Grill chicken on a grill pan or grill for 1 to 2 minutes per side. Serve with spicy peanut dipping sauce.
Spicy Peanut Dipping Sauce
Adapted from Cook’s Illustrated
½ C. smooth peanut butter
¼ C. hot water, plus more if needed
2 TBS soy sauce
2 TBS lime juice (I should tell you to use fresh, but I didn’t)
2 TBS Asian chili sauce (Sriracha sauce)
1 TBS dark sesame oil (I probably used more than this since the original recipe didn’t even call for it, but I LOVE IT)
1 TBS dark brown sugar
2 cloves of garlic, minced
1. Whisk the peanut butter and hot water together in a medium bowl.
2. Stir in remaining ingredients.
**The original recipe only called for ¼ cup of hot water, but I like my sauce a little more thinned out, so I added a little bit more.