Chicken Sate with Peanut Sauce
Savor the irresistible flavors of Southeast Asia with this Chicken Sate with Peanut Sauce recipe, a perfect combination of smoky grilled chicken and creamy, tangy peanut sauce. Tender chicken breast is marinated in a fragrant blend of soy sauce, coconut milk, lime juice, and warm spices like turmeric and coriander, then grilled to perfection on wooden skewers. The star of this dish is the rich homemade peanut sauce, infused with layers of sweetness from honey, a hint of heat from Sriracha, and a touch of tang from rice vinegar. Quick to prepare and loaded with bold, mouthwatering flavors, this recipe is ideal for busy weeknight meals or as a show-stopping appetizer at your next gathering. Serve with steamed jasmine rice or a crisp cucumber salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 tbsp Soy sauce
- 1 cup Coconut milk
- 1 tbsp Brown sugar
- 2 tbsp Lime juice
- 2 cloves Fresh garlic, minced
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 cup Peanut butter (creamy)
- 1 cup Chicken broth
- 1 tbsp Light soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tsp Sriracha
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 12 pieces Wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent burning while cooking.
Dice the chicken breast into bite-sized pieces and set aside in a bowl.
In a small bowl, whisk together soy sauce, coconut milk, brown sugar, lime juice, minced garlic, ground coriander, and ground turmeric to create the marinade.
Pour the marinade over the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours for better flavor).
While the chicken marinates, prepare the peanut sauce. In a small saucepan over medium heat, combine peanut butter, chicken broth, light soy sauce, rice vinegar, honey, Sriracha, and olive oil. Stir until smooth and warm through. Remove from heat and set aside.
Preheat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.
Thread the marinated chicken pieces onto the soaked skewers, dividing them equally among the skewers.
Grill the skewers for about 5-7 minutes per side, or until the chicken is fully cooked and has nice grill marks. Internal temperature should reach 165°F (74°C).
Serve the chicken sate warm with the prepared peanut sauce on the side for dipping. Garnish with chopped peanuts or fresh cilantro if desired.
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 7091 mg | 308% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 68.0 g | ||
| Protein | 196.2 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3613 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
