Thai Chicken Satay

Thai Chicken Satay

2 TBSP creamy peanut butter
1/2 cup soy sauce or soy sauce substitute
1/2 cup lemon or lime juice
1 TBSP brown sugar
1-2 TBSP curry powder
2 cloves garlic, chopped
6 skinless, boneless chicken breast halves - cubed

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, and garlic. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours. Preheat a grill to high heat. Weave the chicken onto skewers, then grill for 5 minutes per side or sauté in a stainless steel frying pan. Serve with rice and vegetables.

This meal is different from our traditional favorite meals but we really enjoy it, even my 18 month old loves this chicken! We’ve grilled and sautéed the chicken and prefer it sautéed as the chicken stays very moist and tender. It’s perfect with wild rice and steamed vegetables. Recipe adapted from Allrecipes and also featured on the recipe blog Good Eats 'n Sweet Treats.


Jaime said...

glad you enjoyed it! :)

Amber Webb said...

Is this meal spicy? sounds yummy but I have never cooked with curry... we are not big on spicy.

Emily said...

I'd suggest only adding 1 tsp. of curry and see what you think. If you want more flavor, then next time add a little more curry but not more than 2 tsp. if you don't like a strong flavor.

I occasionally make this dish with just 1-2 tsp. of curry and we like it with the mellow flavor. 1-2 TBSP of curry will give the dish a lot of kick.