Thai Peanut Chicken Satay
Savor the blend of spicy and creamy with this thai peanut chicken satay, paired with a rich peanut sauce.
Ingredients
- 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
Instructions
- 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 sauce, 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!
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