Easy Chicken Satay Sticks with Coconut Peanut dressing

This Easy Chicken Satay Sticks with a addictive Coconut Peanut dressing, loads of veggies,vermicelli noodles is perfect light dinner and a fun appetizer.

Hello Monday !!

And here I am again with a delectable Chicken Satay on sticks with a sweet, spicy, tangy peanut sauce or dressing. Though this recipe of Chicken Satay is not an authentic real deal from Thailand  but a regular in my kitchen as it’s super easy and super delicious. These Chicken Satay on sticks with the peanut sauce is a fun appetizer for parties and get togethers. And served with tons of veggies in a salad form or like lettuce wraps becomes a light, healthy dinner. What more would anyone want😊

The Coconut Peanut sauce or the Satay sauce is a keeper , a no cook, easy recipe, just add all the ingredients in a blender, whisk, adjust the seasonings and it’s ready. Like most western versions I have used Peanut butter instead of roasted peanuts in this sauce. This versatile sauce can be used as a dipping sauce for Satay or fresh spring rolls, as an Asian salad dressing or as a marinade for grilled chicken or tofu or Paneer.

I have used Sriracha Sauce aka Chilli garlic hot sauce to impart a fiery taste to the dressing.Most of the recipes use the Thai red curry paste. For the chicken marinade Soy sauce can be substituted in place of fish sauce. Lot of people don’t like the smell of fish sauce and to make a vegetarian version of this Satay with tofu or Paneer Soy sauce is the right choice.

Can this be made in oven or barbecue?

Chicken Satay is a great and fun barbecue food. In this recipe the tender chicken strips are premarinated in a spice paste and then grilled in an oven or barbecue until succulent. If you are baking it, bake in a preheated oven at 200 deg C for 10 -15 minutes flipping halfway through till the chicken is cooked and the juices run clear. In a barbecue, it will take around 10 minutes to cook through. And when you don’t have any of these options then these skewered strips can be shallow grilled on a grill pan on stovetop too!!

Sending these succulent Chicken Satay on sticks for the 109 th Foodie Monday Blog hop for the theme Recipes on Sticks.

If  you try my recipes, please use hashtag #delishpotpourri on social media so that I can see your creations. Follow me on Facebook, Instagram, Google Plus and Twitter for new recipes and more.

Thai Chicken Satay with Peanut sauce

Print Recipe

This Easy Chicken Satay Sticks with an addictive Coconut Peanut dressing, loads of veggies,vermicelli noodles is perfect light dinner and a fun appetizer.

• Courseappetizer

Servings	Prep Time
4 Servings	10 Minutes

Cook Time	Passive Time
20 Minutes	1-2 Hours

Servings Prep Time 4 Servings 10 Minutes

Cook Time Passive Time 20 Minutes 1-2 Hours

Thai Chicken Satay with Peanut sauce Print Recipe This Easy Chicken Satay Sticks with an addictive Coconut Peanut dressing, loads of veggies,vermicelli noodles is perfect light dinner and a fun appetizer. Courseappetizer Servings Prep Time 4 Servings 10 Minutes Cook Time Passive Time 20 Minutes 1-2 Hours Servings Prep Time 4 Servings 10 Minutes Cook Time Passive Time 20 Minutes 1-2 Hours

Ingredients

• 3 Chicken breasts Boneless
• 12-14 Bamboo skewers

For the Marinade

• 1/2 Stalk Lemon grass Minced
• 2 Tbsp olive oil
• 1 Tbsp Galangal or fresh ginger root Grated
• 3-4 Cloves garlic Minced
• 2 Tbsp Lime juice
• 2 Tbsp soy sauce
• OR
• 1 Tbsp Fish Sauce
• 1 Tsp turmeric
• 1 Tsp chilli powder
• 1 Tbsp Fresh coriander Chopped fine

For the Peanut sauce

• 100 ml coconut milk Full fat
• 2 Tbsp peanut butter Creamy
• 2 Tsp Lime juice
• 1 Tsp Sriracha sauce
• 1 Tsp brown sugar
• To Taste salt

Servings: Servings

Instructions

1. Wash the Chicken breasts and cut them in long 1 1/2 inch wide strips.
2. Mix the marinade together, and marinate the chicken strips for an hour or two in a zip lock.If the Soy sauce or fish sauce used isn't too salty add extra salt to taste.
3. Mean while make the Peanut dressing by adding all the ingredients under Peanut sauce together in a blender and giving it one whisk . Keep aside in a dipping bowl.
4. After the marination stick the chicken strips to medium sized bamboo skewers longitudinally.
5. Heat a grill pan on a stovetop with 1 tbsp oil and grill the strips with the skewers in low flame flipping in between till browned and done.
6. Alternately if you are baking it, bake in a preheated oven at 200 deg C for 10 -15 minutes flipping halfway through till the chicken is cooked and the juices run clear. In a barbecue, it will take around 10 minutes to cook through.

Recipe Notes

• You can use Soy sauce instead of the Fish Sauce for the marinade .
• If the Soy sauce or fish sauce isn't too salty add some extra salt to the marinade.
• Remember to soak the bamboo skewer sticks for 30 minutes in water before sticking the chicken strips on it. That way the bamboo skewers don't burn in the barbecue.

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