Chicken Satay With Peanut Sauce – An Amsterdam Street Adventure

The Peanut Satay from the little Thai Restaurant we visited was so on point we went back the following night and ordered the same thing. I had to come home and share. Here you go! Hope you enjoy.
Ingredients I Used:
1 lb of chicken breast cubed or stripped for skewers)
 lime wedges for garnish
cilantro or fresh mint for garnish
For The Peanut Sauce:
1 can of coconut milk (light or regular)
4 tbsp crunchy peanut butter  fullsizerender
2 tsp fish sauce
1 tsp tamari or soy sauce 
1+ tablespoon sugar (I used agave)
1 tablespoon Thai red curry paste
 1 teaspoon fresh minced garlic
2 tablespoons freshly squeezed lime juice
 1 pinch of salt to taste
For Chicken Marinade:
2 tsp sugar (I used agave)
2 tbs crunchy peanut butter
1/2 cup coconut milk
1 tsp salt
3 cloves of chopped garlicfullsizerender
1 tbsp Sriracha or chili sauce
1/2 tsp fish sauce
1/4 cup chopped yellow onion
For Those Tracking Diet:
This Recipe Makes 4 Servings, per serving listed;
Protein: 27g
Carbs: 11g
Fat: 26 g
Total Calories: 394
(*keep in mind, these numbers are based off of consuming all of the dipping sauce,
you will for sure have extra to spread on chicken for meal prep, veggies, pour over rice or
noodles)
This Is How I Made It:
Cube or strip the raw chicken breast
Mix the marinade ingredients and place the chicken breast in the marinade. Let sit for atlas 1 hour, 2+ makes for a much more flavorful chicken bite)
Preheat your oven to 400 degrees. Line a cookie sheet with tin foil. Put the chicken breast on the skewers. Once the oven is heated, place the skewers in the oven on the lined cookie sheet and bake for 18-25 minutes or until the chicken is cooked through. All ovens are different so keep an eye out.
While the chicken is cooking, mix all the satay ingredients except the lime in a sauce pan over medium heat. Allow the sauce to come to a light boil then pull off the heat. Add the lime juice one wedge at a time to taste.
Once the chicken is done, serve with peanut dipping sauce, garnish with Sriracha for a little heat, cilantro and crushed peanuts. Yum!
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