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Katie's Cucina

Chicken Satay

Chicken Satay is a classic Thai dish that is very easy to put together. If you remember I attempted at making it a few months back and it came out so-so. This time around it came out 100 times better. The marinade is what did it. I’ll be making this easy appetizer/entree for many years to come. I was unable to find fresh lemongrass, so I opted for the paste. I don’t think it made any difference whether you have the fresh stuff or the paste… just less labor intensive. I let the chicken sit in the marinade for a few hours, and quickly skewered them once guest arrived. The key is not over cooking these little gems. You want them to be as moist and tender as possible. I highly suggest you serve these with the peanut sauce & sweet chili sauce.  You can find the original recipe on the Thai Kitchen website

Prep: 15 minutes
Cook: 10 minutes
Serves: 8 

Ingredients:
  • 1/2 cup Thai Kitchen Coconut Milk
  • 2 tbsp Thai Kitchen Premium Fish Sauce
  • 2 tbsp Thai Kitchen Red Curry Paste
  • 2 tsp minced fresh lemongrass (or paste)
  • 1 lb. boneless skinless chicken breasts, cut into 3/4 inch strips
  • Bamboo skewers
  • 1/2 cup Thai Kitchen Peanut Satay Sauce
  • 1/2 cup Sweet Chili Sauce

directions:
1. Mix coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

2. Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
3. Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce & Sweet Chili Sauce for dipping.

   

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