Chicken Satay Skewers with Peanut Dipping Sauce
An Asian inspired dish served three ways. An appetiser, a stir-fry main or food-to-go.
FOR THE CHICKEN:
- 1 pound Boneless Skinless Chicken Breasts — cut into 1-inch strips
- 2 tablespoons reduced-sodium soy sauce
- 1/2 tablespoon fish sauce — or additional 1/2 tablespoon soy sauce
- 2 tablespoons freshly squeezed lime juice — from 2 small, juicy limes
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 teaspoons ground ginger
- 2 cloves garlic — minced
FOR THE PEANUT SAUCE:
- 1 cup low sodium chicken broth
- 5 tablespoons of creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons fish sauce — or additional 2 teaspoons soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 2 cloves garlic — minced
- 1 tablespoon freshly squeezed lime juice — from 1 small lime
- Chopped fresh cilantro — chopped unsalted roasted peanuts, and lime wedges, for serving
- In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
- Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
- When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.
Chicken Satay Skewers with Peanut Dipping Sauce
An Asian inspired dish served three ways. An appetiser, a stir-fry main or food-to-go.
Ingredients
Method
Recipe
FOR THE CHICKEN:
- 1 pound Boneless Skinless Chicken Breasts — cut into 1-inch strips
- 2 tablespoons reduced-sodium soy sauce
- 1/2 tablespoon fish sauce — or additional 1/2 tablespoon soy sauce
- 2 tablespoons freshly squeezed lime juice — from 2 small, juicy limes
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 teaspoons ground ginger
- 2 cloves garlic — minced
FOR THE PEANUT SAUCE:
- 1 cup low sodium chicken broth
- 5 tablespoons of creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons fish sauce — or additional 2 teaspoons soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 2 cloves garlic — minced
- 1 tablespoon freshly squeezed lime juice — from 1 small lime
- Chopped fresh cilantro — chopped unsalted roasted peanuts, and lime wedges, for serving
Ingredients
- In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
- Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
- When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.