Chicken Satay Sticks with Peanut Sauce
Servings: 12 skewers
Equipment
- 12 metal skewers
Ingredients
Chicken Satay:
- 2 cups canned coconut milk
- 1 Tbsp turmeric
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp oyster sauce
- ½ tsp salt
- ½ tsp black pepper
- 12 chicken tenderloins
- 1 Tbsp olive oil
- steamed rice for serving
Peanut Sauce:
- ½ cup canned coconut milk
- ½ cup smooth peanut butter
- ½ cup pineapple juice
- 2 Tbsp low-sodium soy sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup sweet chili sauce
Instructions
To make Chicken Satay:
- Place coconut milk, turmeric, soy sauce, oyster sauce, and salt and pepper in a large bowl and whisk until well combined.
- Add chicken, and mix well to coat.
- Cover bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
For Peanut Sauce:
- Use a kitchen stove burner, or gas side burner of your grill, set to low heat.
- To a medium saucepan, add coconut milk, peanut butter, pineapple juice, soy sauce, garlic powder, onion powder, and chili sauce. Stir until well combined, and simmer gently for 4 to 5 minutes, or until thickened.
Preparation:
- Prepare a. grill for direct heat with a barbecue hotplate and preheat it to 390℉ (Using a barbecue hotplate will help sear the chicken without flare-ups from the marinade falling directly onto the flames.)
- Thread one chicken tenderloin on each metal skewer. (Metal skewers will help cook the chicken quickly.) Drizzle each chicken skewer with the olive oil.
- Cook skewers for 6 to 8 minutes, turning frequently, until light gold in color. (Internal temperature of chicken should reach 167℉.)
- Serve Chicken Satay immediately with Peanut Sauce and steamed rice.