Tuesday, May 10, 2011

I ♥ Peanut Butter - Chicken Satay with Peanut Sauce

It's Tuesday again, which means it's time for another swim/bike and time for another peanut butter recipe! (This is the second edition of my I ♥ Peanut Butter series. Make sure to check out last week's recipe too.)

The other day, it was time to find something to make for dinner (happens every day!) and I noticed that I hadn't had any peanut butter all day long! I decided to look for a recipe that had peanut butter in it to satisfy my craving, but still be healthy. This is the recipe I found.

When I tasted this chicken, I thought I had died and gone to heaven. It is so good! The sauce is a little spicy, but not too spicy for us all to enjoy. You must give it a try!

Chicken Satay with Peanut Sauce

1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Yield: 3 cups

I actually didn't have any skewers so I just cut the chicken up into bite size pieces before marinating it, then cooked it in peanut oil until it got all crispy. I served it with rice and fresh steamed green beans. I piled my chicken and beans onto my rice, then drizzled the sauce over it, and it was really good! The kids all enjoyed just dipping their chicken, though, so do whatever makes you happy!

The next day, I cooked up some more chicken, put it on some spring mix and used a little of the left-over sauce as dressing. This recipe makes a ton of sauce. We've actually had it again and just used the left-over sauce again, and there's still some left. I don't really know how long it's supposed to last, but it seems to keep in the fridge just fine.


  1. That sounds sooo good! Definitely trying it tomorrow for lunch. I love when someone else has already tested a recipe for me. Takes away some of the scary factor of trying something completely new. :)

  2. Hmm, I know I posted a comment to this the other day. Anyway, I made this on Friday, and it was delicious. The kids hated it, of course. But I loved it! I ate with lettuce, using the peanut sauce as the dressing. In fact, I liked it so much, I ate the same thing for dinner the next day! :)

  3. Amy, I'm so glad you liked it! I did see your other comment, but blogger was down for a few days so it must have gotten lost.