Have a told you guys about the yummy wonder that is Thai food. While at Quinnipiac, my mentor took me to a Thai restaurant because I had never been to one. Since those first bites, I have been hooked. Thai is great and a lot of it is gluten free! Pad Thai rice noodles…MMMM! One of the first Thai things I tried was chicken satay. Marinated chicken with a peanut dipping sauce. Nice, simple and delicious. Now you can great your own chicken satay for a different dinner option or dazzle guests at any party.
For the Chicken:
- 1/2 cup coconut milk
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1/2 cup creamy peanut butter
- 3/4 cup chicken stock
- 1/4 cup brown sugar
- 2 tablespoons lime or lemon juice
- 1 teaspoon gluten free soy sauce
- Salt to taste
- 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
- Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
- Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
- Preheat a grill for medium-high heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.
Seriously there are days I crave chicken satay. It’s so simple but so yummy! The flavors will keep you coming back for more!