Chicken Satay with Thai peanut sauce

Happy 4th of July and Happy two year anniversary to My Food Affair. I can't believe it's been two years since I first started this blog. In the last two years, I have definitely improved as a baker. I have gone out of my comfort zone in baking, thanks mostly to Daring bakers, and became a better baker because of it. Here's to another great year!!

To celebrate, I'm giving you this wonderful recipe for Chicken satay with Thai peanut sauce. Both recipes are from All recipes and I made changes to the recipe based on sweetiesmj's suggestions. I've made this recipe twice now, and both times it was great. It's so easy to make and the result is wonderful. The chicken is moist and full of flavor. The peanut sauce is so easy to make and tastes great!! I think it would go great with some soba noodles too. Here are the recipes.

Chicken Satay
from Allrecipe.com

1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp light brown sugar
1 tbsp hot pepper sauce
2 cloves chopped garlic
2 tsp lime juice
1/2 cup canned coconut milk
1 1/2 tsp ground coriander
1/4 tsp salt
1 tsp yellow curry powder
1 tsp fish sauce
1/2 tsp chili oil
2 lb skinless, boneless chicken breast halves - cut into strips (see note)
1 tbsp chopped fresh cilantro
1 tbsp chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce

1. In a medium bowl, stir together sesame oil, soy sauce, light brown sugar, hot pepper sauce, garlic, lime juice, coconut milk, ground coriander, salt, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover and refrigerate overnight.

2. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers (see note). Discard marinade.

3. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.

Thai peanut sauce
adapted from All recipes.com
half of the original recipe

3/4 cups creamy peanut butter
1/4 cup coconut milk
2 tbsp water
1 1/2 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp hot sauce
1 tbsp minced fresh ginger root
3 cloves garlic, minced
1/4 cup chopped fresh cilantro

1. In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Note:

• *The original recipe calls for 1 lb of chicken breast, I made 2 lbs and there was enough marinate for it.


• *Soak the skewers for at least 2 hours before threading the chicken on them. This is to prevent the skewers from burning when you're grilling the chicken.


• *The original recipe for the peanut sauce calls for an additional 1/2 tbsp of fish sauce and 1/2 tbsp of soy sauce. When I made the sauce the first time, I thought it was too salty, so I omitted those the second time around. It was much better without it.