Thai cuisine always reminds me of chicken satay…
Seeing chicken satay on the menu of almost all Thai restaurants, I had an impression that this must have originated in Thailand. Apparently, satay originated from Indonesia and is a popular dish over there. However, this is a very popular dish in many Southeast Asian countries, so that explains why it is seen in Thai cuisine as well.
Chicken satay is one of the must-order appetizers for us whenever we dine at a Thai restaurant. I love the mildly spicy flavor of the satay, tastes delicious when dipped in spicy peanut sauce and there’s something fun about eating food on a stick. I tried to recreate this dish in my kitchen using very few ingredients in less time. The satay I prepared tasted really delicious and healthier as I used very less oil to pan fry it. For a much healthier version, go ahead and grill or bake it.
Chicken Satay
Ingredients
- Chicken breasts, cut into long strips- 2
- Oil- 2 tbsp/batch for pan frying
For making the marinade
- Ginger-Garlic paste- 1 1/2 tsp
- Soy sauce- 2 tbsp
- Fish sauce- 1 tbsp
- Brown sugar- 2 tsp
- Honey- 2 tsp
- Ground pepper- 1/4 tsp
- Freshly squeezed lime juice- 1 tbsp
For making easy peanut butter sauce
- Peanut butter- 3 tbsp
- Soy sauce- 1½ tbsp
- Chili powder- ½ tsp (or add sriracha sauce)
- Cream- ½ cup
- Ground black pepper- ¼ tsp
- Green onions, chopped- 1 stalk
- Cilantro, chopped- 2 tbsp
Instruction
- Combine all the above-mentioned ingredients for making the marinade.
- Pour the marinade over the chicken in a bowl or ziplock bag.
- Marinate the chicken in the refrigerator for 30 minutes.
- Heat a non-stick pan over medium heat, add 2 tbsp oil per batch, and spread it all over the pan.
- Place the marinated chicken on the pan (don’t crowd them), cook over low medium heat till chicken has cooked well and turns golden brown in color.
- You could even grill or bake the chicken.
- If baking: bake at 400 F for 30 minutes or until chicken turns golden brown in color.
- Gently insert a skewer into the chicken.
- Making peanut butter sauce: To a blender jar, add peanut butter, soy sauce, chili powder, and cream, grind to a smooth paste.
- Add the pureed paste to a saucepan and heat the sauce.
- Add ground pepper, green onions, and cilantro, combine well and let the sauce thicken slightly.
- Remove the pan from the heat.
- Serve the chicken satay with spicy peanut sauce. It’s YUM!
- You could even top this chicken satay on salad and drizzle your favorite Asian dressing over it, this will be a healthy meal.
- Chicken breasts, cut into long strips- 2
- Oil- 2 tbsp/batch for pan frying
- Ginger-Garlic paste- 1½ tsp
- Soy sauce- 2 tbsp
- Fish sauce- 1 tbsp
- Brown sugar- 2 tsp
- Honey- 2 tsp
- Ground black pepper- ½ tsp
- Freshly squeezed lime juice- 1 tbsp
- Peanut butter- 3 tbsp
- Soy sauce- 1½ tbsp
- Chili powder- ½ tsp (or add sriracha sauce)
- Cream- ½ cup
- Ground black pepper- ¼ tsp
- Green onions, chopped- 1 stalk
- Cilantro, chopped- 2 tbsp
- Combine all the above-mentioned ingredients for making the marinade.
- Pour the marinade over the chicken in a bowl or ziplock bag.
- Marinate the chicken in the refrigerator for 30 minutes.
- Heat a non-stick pan over medium heat, add 2 tbsp oil per batch and spread it all over the pan.
- Place the marinated chicken on the pan (don't crowd them), cook over low medium heat till the chicken has cooked well and turns golden brown in color.
- You could even grill or bake the chicken.
- If baking: bake at 400 F for 30 minutes or until chicken turns golden brown in color.
- Once the chicken has cooked, gently insert a skewer into the chicken.
- Making easy peanut butter sauce: To a blender jar, add peanut butter, soy sauce, chili powder, and cream, grind to a smooth paste.
- Add the pureed paste to a saucepan and heat the sauce.
- Add ground pepper, green onions, and cilantro, combine well and let the sauce thicken slightly.
- Remove the pan from the heat.
- Serve the chicken satay with spicy peanut sauce, it's YUM!
