Chicken Satay - It's What's For Dinner!
The chicken tenders are first marinated in a coconut and curry mixture and then grilled to perfection served with a peanut sauce that is creamy and slightly sweet with a hint of salty heat and a light crunch. On the side, the cool texture of the cucumbers and onions adds a crunchy bite of sweet heat that enhances every mouthful.
Servings: 6
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.