Chicken Satay with Spicy Peanut Sauce and Cucumber-Jalapeño Salad | Poultry Recipes | Weber Grills |
Keywords
- Weber
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Cooking tools:
- Grill
- Bamboo skewer
- Instant-read thermometer
- Mixing bowl
- Saucepan
- Whisk
- Plastic wrap
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Chef's knife
- Cutting board
- Pastry brush
- Tongs
- Kitchen timer
- Refrigerator
- Spoon
- Peeler
- Colander
Ingredients
- 1 can (13.5 ounces) unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon red or green Thai curry paste (red paste is hotter)
- 2 pounds/910 grams boneless, skinless chicken breasts, cut lengthwise into ½-inch strips
- ½ cup/120 grams natural chunky peanut butter
- ¼ cup/60 milliliters rice vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- 1 English cucumber, cut into thin half-moons
- ½ cup/60 grams finely chopped shallot
- 1 teaspoon seeded and finely chopped jalapeño chile pepper
- Vegetable oil
- ½ cup/65 grams coarsely chopped lightly salted peanuts
- ⅓ cup/8 grams chopped fresh cilantro leaves
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