Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad | Poultry Recipes | Weber MY
Keywords
- Weber
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Cooking tools:
- Grill
- Skewer
- Pastry brush
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Serving bowl
- Saucepan
- Stove
- Refrigerator
- Plastic wrap
- Paper towel
Ingredients
- can (400 milliliters) unsweetened coconut milk
- fish sauce
- packed light brown sugar
- red or green Thai curry paste (red paste is hotter)
- 910 grams boneless, skinless chicken breasts, cut lengthwise into strips
- 120 grams natural chunky peanut butter
- 60 milliliters rice vinegar
- granulated sugar
- kosher salt
- English cucumber, cut into thin half-moons
- 60 grams finely chopped shallot
- seeded and finely chopped jalapeño chile pepper
- Vegetable oil
- 65 grams coarsely chopped lightly salted peanuts
- 8 grams chopped fresh cilantro leaves
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