Chicken Satay – It’s What’s For Dinner!
Dinner you say? Isn’t Chicken Satay an appetizer at a Thai restaurant?
Why, yes. Yes it is. It’s also one of my husband’s favorite dishes! When asked what he would like for his birthday meal, this has been his answer two years running. So how do you have your favorite appetizer for dinner? You turn it into an entree!
Satay is simply a grilled, marinated meat that is very common through out southeast Asia. It is usually served on a skewer with a peanut dipping sauce and sometimes a cucumber and onion salad.
What makes it so special is that it just explodes with complementary flavors and textures. The meat is first marinated in a coconut and curry mixture and then grilled to perfection. The peanut sauce is creamy and slightly sweet with a hint of salty heat and a light crunch. The cool texture of the cucumbers and onions adds a crunchy bite of sweet heat that enhances every mouthful.
First, whisk together the ingredients for the marinade, which includes coconut milk, garlic, curry, brown sugar, salt, and pepper in a small bowl. Add to raw chicken tenders and marinate for at least 2 hours but not more then 24 hours.
The second step is to make the Cucumber Onion Salad. Start by mixing the sugar, rice wine vinegar, water, fish sauce, chili garlic sauce, and garlic in a large bowl. Slice the cucumbers and onions. Stir to combine and refrigerate for at least 2 hours, stirring several times throughout to make sure all the vegetables marinate.
Make the peanut sauce in a small bowl using coconut milk, minced garlic, grated ginger, red curry, crunchy peanut butter, chicken stock, and brown sugar. Stir until sugar is dissolved. Set aside.
Next, preheat a grill pan, skillet, or BBQ to a high heat. I use this grill pan [amazon_link asins=’B00DE1CY5Q’ template=’ProductCarousel’ store=’savorwithjenn-20′ marketplace=’US’ link_id=’a524941d-d2b9-11e7-a4f5-657a2020f9c6′]. Drain and discard the chicken marinade. Cook the chicken tenders, flipping once, just until chicken is cooked through. Plate chicken and let it rest while vegetables are sauteed and peanut sauce is cooked.
Heat a large skillet or wok to a high temperature. Add 1 tablespoon of vegetable oil. Saute the onions until lightly browned. Add garlic and stir in. Add spinach, napa cabbage, or bok choy. Saute just until the greens are wilted.
Lower the heat to medium low. Add the sauce and stir until bubbly and slightly thickened. Turn off the heat and add lemon juice and soy sauce.
Serve the marinated, grilled chicken satay tenders over a bed of fresh steamed jasmine rice. Top the chicken satay tenders with the peanut sauce and a garnish of crushed peanuts, cilantro, sliced green onions, and a lime wedge. Serve the cucumber and onion salad on the side for a perfect accompaniment. Enjoy!
Chicken Satay over jasmine rice with cold Cucumber Salad
Chicken Satay - It's What's For Dinner!
Ingredients
- 2 pounds chicken tenders
- 13.5 ounce can of coconut milk
- 9 cloves garlic minced and divided
- 2 tablespoons red curry paste divided
- 1/4 cup plus1 tablespoon brown sugar divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cucumbers sliced
- 1 red onion sliced
- 3/4 cup sugar
- 3/4 cup rice wine vinegar
- 1/2 cup water
- 1 teaspoon fish sauce
- 1 teaspoon to 1 tablepoon chili garlic sauce to taste
- 1/2 cup crunchy peanut butter
- 3/4 cup chicken stock
- 1 tablespoon grated ginger
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 1 onion diced
- 2-3 cup spinach bok choy, or napa cabbage
- 1/4 cup crushed peanuts
- 1/4 cup cilantro
- 1/4 cup green onions sliced
- 1 lime cut into 6 wedges
Instructions
- Whisk together 1/2 can coconut milk, 3 cloves minced garlic, 1 tablespoon curry, 1 tablespoon brown sugar, salt, and pepper in a small bowl. Add to raw chicken tenders and marinate in the refrigerator for at least 2 hours but not more then 24.
- Mix the sugar, rice wine vinegar, water, fish sauce, chili garlic sauce, and 1clove minced garlic in a large bowl.
- Whisk until sugar is dissolved.
- Slice the cucumbers and onions.
- Add cucumbers and onion to sugar mixture and stir to combine.
- Refrigerate for at least 2 hours, stirring several times throughout to make sure all the vegetables marinate.
- Make the peanut sauce in a small bowl using remaining half can of coconut milk, 2 cloves minced garlic, grated ginger, 1 tablespoon red curry, crunchy peanut butter, chicken stock, and 1/4 cup brown sugar.
- Stir until sugar is dissolved.
- Set aside.
- Mince 1 onion and 3 cloves garlic for the vegetable mix.
- Next, preheat a grill pan, skillet, or BBQ to a high heat.
- Drain and discard the chicken marinade.
- Cook the chicken tenders, flipping once, just until chicken is cooked through.
- Plate the chicken and let it rest.
- Heat large skillet or wok to a high temperature.
- Add 1 tablespoon vegetable oil.
- Saute onions until lightly browned.
- Add 3 cloves garlic and stir in.
- Add spinach, napa cabbage, or bok choy.
- Saute just until greens are partially wilted.
- Lower heat to medium low.
- Add the peanut sauce to the onion and greens mixture and stir until bubbly and slightly thickened, about 5 minutes.
- Turn off heat and add lemon juice and soy sauce. Stir to combine.
- Serve grilled chicken tenders over a bed of fresh steamed jasmine rice.
- Top the chicken tenders with the peanut sauce and a garnish of crushed peanuts, cilantro, sliced green onions, and a lime wedge.
- Serve the cucumber and onion salad along the side.
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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