Thai Chicken Satay with Spicy Peanut Sauce

(from castro15’s recipe box)

Categories: Asian

Ingredients

  • Chicken
  • 3 tablespoons lime juice
  • 3 tablespoons canola oil
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons fish sauce, (see Ingredient Note)
  • 1/2 teaspoon crushed red pepper
  • 1 pound chicken tenders
  • Peanut Sauce
  • 2 tablespoons smooth natural peanut butter
  • 2 tablespoons 'lite' coconut milk, (see Tip)
  • 1 tablespoon lime juice
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon crushed red pepper, or to taste

Directions

  1. To prepare chicken: Whisk 3 tablespoons lime juice, oil, 2 teaspoons soy sauce, fish sauce and ½ teaspoon red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.

  2. To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.

  3. Preheat grill to high. Thread each chicken tender onto a wooden skewer. Grill until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce.

  4. Make Ahead Tip: Cover and refrigerate the peanut sauce for up to 2 days.
  5. Equipment: 12 wooden skewers (see Tip)

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