Thai Chicken Satay Recipe with Spicy Peanut Dipping Sauce

Name: Thai Chicken Satay Recipe with Spicy Peanut Dipping Sauce
Total time: 16 min
Ingredients: 1 pound skinless boneless chicken breasts (sliced into 1/2-inch strips lengthwise); 2 tablespoons fish sauce; 2 tablespoons vegetable oil; 2 tablespoons palm sugar or light brown sugar; 1 tablespoon soy sauce; 1 tablespoon freshly squeezed lime juice (from 1 lime); 2 teaspoons freshly minced garlic (about 2 medium cloves); 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon Sriracha; 1 stalk lemongrass (roughly chopped); 1/2 cup creamy peanut butter; 1/4 cup hot water; 2 tablespoons Thai red curry paste; 2 tablespoons Sriracha; 1 tablespoon rice vinegar; 1 teaspoon finely minced garlic; 1/2 teaspoon red pepper flakes; 2 scallions (thinly sliced); Kosher salt (to taste); Bamboo skewers (soaked in water for 30 minutes)

www.aboutyogurt.com

Homemade Thai chicken satay delivers authentic flavors with spicy peanut dipping sauce. Tantalizingly rich recipe secrets spark unforgettable culinary adventures for eager home chefs.

View full recipe on www.aboutyogurt.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.aboutyogurt.com.

Share this recipe:

Cooking tools:

Grill
Blender
Chimney starter
Instant-read thermometer
Bamboo skewer
Grill brush
Chef's knife
Cutting board
Mixing bowl
Whisk
Airtight container
Refrigerator
Tongs
Measuring spoon
Measuring cup
Kitchen timer
Spoon
Plate

Ingredients

1 pound skinless boneless chicken breasts (sliced into 1/2-inch strips lengthwise)
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 tablespoons palm sugar or light brown sugar
1 tablespoon soy sauce
1 tablespoon freshly squeezed lime juice (from 1 lime)
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon Sriracha
1 stalk lemongrass (roughly chopped)
1/2 cup creamy peanut butter
1/4 cup hot water
2 tablespoons Thai red curry paste
2 tablespoons Sriracha
1 tablespoon rice vinegar
1 teaspoon finely minced garlic
1/2 teaspoon red pepper flakes
2 scallions (thinly sliced)
Kosher salt (to taste)
Bamboo skewers (soaked in water for 30 minutes)