Thursday, May 24, 2012

Chicken Satay {with Peanut Dipping Sauce}

Every once in a great while, I tiptoe into the rather frightening region of Asian cooking. Something about the new and different flavors and ingredients makes my normally fairly bold cooking personae grow shy. However, when I saw this delicious looking recipe for a Thai-inspired chicken satay (which I recently learned is the name for meat grilled on a skewer and served with dipping sauce), I couldn't resist the pull of a challenge. And of course, as you know, I am a sucker for anything with peanut butter in it.

This recipe proved to be like most Asian recipes I try- full of things I don't have on hand! In particular, coconut milk, fish sauce, and sesame oil. Coconut milk was out- I'm allergic (I think) to coconut. I decided to just substitute with regular milk. Now fish sauce, that's just plain scary. The words "fish" and "sauce" should not be together. I expected some slimy, gray oily paste when I arrived in the Asian section of my supermarket. However, once I finally located said fish sauce, it was a rather innocent looking brown liquid- no more off-putting than, say, soy sauce. So it's made out of anchovies- who's to know? Other than me. Oh, well. Moving on. The last special ingredient I needed was sesame oil, but, even though I did locate it, when I spied the price tag I ended up deciding to use regular oil. I knew I wouldn't use it often enough to warrant the cost. Maybe those of you who use sesame oil on a regular basis can tell me if it's worth the extra dough!

All the fun ingredients in hand (okay, so I guess we just narrowed it down to the fish sauce), I prepared the marinade and let the chicken soak for a few hours. Then I threaded them on skewers and hubby grilled them. While he was manning the grill, I prepared the dipping sauce. The dip was a promising concoction of peanut butter, soy sauce, fresh ginger and other yummy additions. Due to my bland-food-loving-anglo-saxon roots, I decided to halve the amount of cayenne pepper. I couldn't resist snagging a sample- it was delicious! Sweet and smooth, with just the right amount of zing on the tail end.

Paired with rice and grilled asparagus, this made a fantastic meal. We thoroughly enjoyed dipping the curry and cilantro flavored chicken in the flavor-packed peanut sauce. If you feel the need to take an exotic journey to the east, look no farther than your backyard grill and a fabulous chicken satay!

Chicken Satay with Peanut Dipping Sauce
adapted from AllYou Magazine
serves 6-8 (I halved it for us!)

1/2 cup coconut milk (or regular milk)
1 TB fish sauce
2 tsp curry powder
1 tsp sugar
1 TB chopped fresh cilantro
1/4 tsp salt
1/4 tsp pepper

2 lb. boneless, skinless chicken breast, cut into thin strips

Peanut Sauce:
3 TB soy sauce
2 TB rice vinegar
1/4 tsp cayenne pepper (more to taste)
2 TB sugar
1 tsp fresh grated ginger
1 TB sesame oil (or regular oil)
1/2 cup smooth peanut butter
1/2 cup low sodium chicken broth

Whisk marinade ingredients together. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hrs, turning occasionally.
If using bamboo skewers, don't forget to soak them in water for 30 min. prior to using!
Make sauce: combine all sauce ingredients in a pan and bring to boil over med. heat, whisking until smooth, about 2-3 min. Thin with more broth if desired. Remove from heat, let cool.
Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a skewer. Grill for 5 to 7 min., turning once, or until chicken is cooked through and no longer pink. Serve with sauce.


  1. I love CHICKEN SATAY!! I have no had it in years though! How sad that you are allergic to coconut though :( My mom buys sesame oil and loves it. But it is a lot of other things in the asian aisle. Seracha sauce being one of them-ouch! That one is spendy! Here's a thought though Jenn, a lot of times, Ross carries a lot of those specialty oils and I do believe I've seen sesame oil there before. I just never bought it because I didn't have a need for it. Next time your at Ross, check the food section :)

    1. Good idea! I will have to check next time I'm there!

  2. 3 Researches SHOW Why Coconut Oil Kills Fat.

    This means that you actually burn fat by consuming coconut fat (also coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the traditional nutrition world around!


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