Happy Monday! I’ve been craving Chicken Satay so here’s my version (slightly healthy-ish) of this classic Indonesian/Thai dish.
I was inspired by Maikana Foods to make this dish. Chicken Satay with peanut sauce was one of the meals we enjoyed last week during our detox/clean eating reset week. It was DELICIOUS! I forgot how much I enjoy trying new foods instead of sticking to the same old, same old every week.
I researched quite a few recipes on how to make chicken satay & basically came up with this one based on what I had mostly already in my pantry and ingredients that weren’t too spicy (spicy is not my jam). I also made a few healthy swaps by using coconut aminos instead of soy sauce and coconut sugar instead of brown sugar. This recipe is also technically gluten free if you skip the soy sauce & make sure the peanut butter you are using is gluten free as well.
Also note- this recipe calls for you to marinate the chicken for hours!
I ALWAYS almost never read instructions before making a recipe & totally get pissed when I see I have to leave something in the fridge overnight or for hours. So you’ve been warned- it’s best to marinate the chicken overnight to soak in all the flavors!
- 1 tsp ground tumeric
- 2 tsp red curry paste
- ½ cup olive oil
- ¼ cup coconut aminos (or soy sauce)
- 1 tbsp fish sauce
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tbsp coconut sugar (or brown sugar)
- 2 tbsp lime juice
- 4 chicken breasts, cubed
- ½ cup peanut butter
- ⅓ cup coconut milk
- 1 tbsp coconut aminos (or soy sauce)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp lime juice
- 1 tbsp coconut sugar (or brown sugar)
- salt to taste
- 2-4 tbsp of water to thin out sauce
- Whisk together all the marinade ingredients (listed under chicken satay) in a large bowl. Add the cubed chicken, cover & marinate in the refrigerator up to 24 hours. I also like to add the marinade into a ziplock bag & add the chicken.
- To make the sauce- add all ingredients to a food processor & blend until smooth. Add the water to thin out the sauce to your desired consistency.
- Once marinated to your liking, heat a skillet over medium high heat on the stove. Add 1 tbsp of olive oil. Working in batches, add the cubed chicken to the pan. Cook about 5-6 on each side or until chicken is cooked in the center.
- Serve with peanut sauce.