Thai Chicken Satay with Peanut sauce
This Easy Chicken Satay Sticks with an addictive Coconut Peanut dressing, loads of veggies,vermicelli noodles is perfect light dinner and a fun appetizer.
Servings Prep Time
4Servings 10Minutes
Cook Time Passive Time
20Minutes 1-2Hours
Servings Prep Time
4Servings 10Minutes
Cook Time Passive Time
20Minutes 1-2Hours
Ingredients
For the Marinade
For the Peanut sauce
Instructions
  1. Wash the Chicken breasts and cut them in long 1 1/2 inch wide strips.
  2. Mix the marinade together, and marinate the chicken strips for an hour or two in a zip lock.If the Soy sauce or fish sauce used isn’t too salty add extra salt to taste.
  3. Mean while make the Peanut dressing by adding all the ingredients under Peanut sauce together in a blender and giving it one whisk . Keep aside in a dipping bowl.
  4. After the marination stick the chicken strips to medium sized bamboo skewers longitudinally.
  5. Heat a grill pan on a stovetop with 1 tbsp oil and grill the strips with the skewers in low flame flipping in between till browned and done.
  6. Alternately if you are baking it, bake in a preheated oven at 200 deg C for 10 -15 minutes flipping halfway through till the chicken is cooked and the juices run clear. In a barbecue, it will take around 10 minutes to cook through.
Recipe Notes
  • You can use Soy sauce instead of the Fish Sauce for the marinade .
  • If the Soy sauce or fish sauce isn’t too salty add some extra salt to the marinade.
  • Remember to soak the bamboo skewer sticks for 30 minutes in water before sticking the chicken strips on it. That way the bamboo skewers don’t burn in the barbecue.