I’m always trying to approve upon my past recipes. And I’ve definitely made peanut chicken before. This time, I decided to kick it up a notch by adding extra spiciness with red curry paste and even more Thai-inspired flavor.
In most grocery stores I’ve been in, there is a fresh herb and spice section, usually located in with the produce. There you can find an assortment of different prepped herbs and premade spice blends. Try to find one that is specific to Thai flavors – the brand I used was Gourmet Garden’s Thai Seasoning, which is a blend of lemongrass, ginger, cilantro, and Thai chilies. This paste, along with some peanut butter, soy sauce, hoisin, red curry paste, plus an assortment of common household spices, is the key to the perfect peanut sauce.
Just whisk together the ingredients into a smooth brown sauce. I let mine chill for about an hour to really infuse the flavors together.
While the sauce is chilling prepare the chicken by slicing it into thin strips. Season the strips with salt and pepper. If you are making the chicken on a grill, be sure to soak the skewers in water prior to cooking them or else they will catch on fire and burn!
Brush half of the peanut sauce on the skewered chicken so it is covered on all sides. Broil the chicken for eight to ten minutes, flipping half way through. I also brushed a second layer of peanut sauce on the chicken at the halfway point to really bake in the Thai taste.
Use the remaining peanut sauce as a dip for your chicken satay. My boyfriend could not stop eating this! He requests peanut chicken all the time now, and who can blame him – it’s super delicious!
Thai Peanut Chicken Satay
- 16 oz chicken breast tenders cut into 1/2 inch thick strips
- 1 cup peanut butter
- ⅓ cup sriracha
- 2 tablespoons red curry paste
- 1 chili pepper
- 3 tablespoons Thai seasoning paste
- ⅓ cup soy sauce
- 3 tablespoons hoisin sauce
- 2 teaspoons Worcestershire
- 1 tablespoon yellow curry powder
- 1 tablespoon coriander
- 1 tablespoon ginger powder
- 1 tablespoon fresh parsley + more for topping
- salt & pepper to taste
- In a small bowl, microwave the peanut butter for about 30 seconds or until it can be stirred easily. Whisk in the sriracha, Thai seasoning paste, red curry paste, soy sauce, hoisin, Worcestershire sauce, yellow curry powder, coriander, ginger powder, chopped chili pepper and parsley. Chill the sauce for about one hour.
- While the sauce is chilling, soak the wooden skewers in a shallow pan filled with water.
- When ready to cook, preheat the broiler on the oven (or preheat the oven to 500 F). Cut the chicken into thin strips. Thread the chicken onto the skewers and season with salt and pepper.
- Reserve half of the peanut sauce for later. Brush the chicken on all sides with the remaining peanut sauce.
- Arrange the chicken on a greased or parchment lined baking sheet. Place under the broiler for 2-3 minutes, brush again with sauce, flip the chicken, and continue to broil for an additional 3-5 minutes, or until the chicken is cooked through and the sauce has darkened slightly.
- Serve the chicken satay with the reserved peanut sauce for dipping. Garnish with fresh parsley. Enjoy!