Chicken Satay with Peanut Sauce
A dish where boneless chicken breast or thigh and oyster sauce do the work. On the table in about 15 minutes.
contains glutencontains nutscontains shellfishcontains meat
Ingredients
US
Metric
- 905 g boneless chicken breast or thigh
- 22 ml oyster sauce
- 15 ml ground tumeric
- 30 ml sugar
- 30 ml coconut milk
- 44 ml peanut butter (creamy)
- 15 ml massaman curry paste
- water to thin peanut sauce
Steps
- Cut the chicken into 1/2 inch thick strips.
- Mix chicken with oyster sauce, tumeric, 15 ml sugar and coconut milk. Allow chicken to marinade for at least an hour.
- Optionally, you can skewer the meat with wooden skewers.
- Grill chicken until cooked through.
- Mix peanut butter, 15 ml sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
- Cook for 1-2 min stirring frequently.
- Serve chicken with peanut sauce for dipping.
Nutrition (estimated, per serving)
| Calories | 596 |
|---|---|
| Protein | 42.6 g |
| Fat | 43.1 g |
| Carbs | 7.4 g |
| Fiber | 0.0 g |
| Sodium | 348 mg |
Source
based.cooking (community recipes, public domain) — unlicense