Southeast Asian Chicken Satay

why make this recipe

This Southeast Asian Chicken Satay recipe is quick and full of flavor. It gives you tender chicken, a creamy peanut taste, and a light coconut touch. You can make it for a weeknight dinner or for guests.

introduction

This satay is easy to follow and uses simple ingredients. It grills fast and tastes bright from lime. If you like quick chicken dishes, try a similar fast option like 15-minute garlic butter chicken bites for another easy meal idea.

how to make Southeast Asian Chicken Satay

You can make this satay in a few steps. Marinate the chicken so it soaks up the flavors. Thread the chicken and grill it until done. Serve with peanut sauce for a full taste.

Ingredients :

• chicken breast
• soy sauce
• peanut butter
• coconut milk
• lime juice

Directions :

1. Slice the chicken breast into thin strips.
2. In a bowl, mix soy sauce, peanut butter, coconut milk, and lime juice to create the marinade.
3. Add the chicken strips to the marinade and let them soak for at least 30 minutes.
4. Preheat your grill or grill pan.
5. Thread the marinated chicken onto skewers.
6. Grill the skewers for about 5-7 minutes on each side or until cooked through.
7. Serve with homemade peanut sauce.

how to serve Southeast Asian Chicken Satay

Serve the satay hot on a plate. Add extra lime wedges and chopped fresh cilantro if you like. You can also serve it with steamed rice, cucumber slices, or a simple salad.

how to store Southeast Asian Chicken Satay

Let the satay cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat in a pan or oven until warm. Do not leave it out at room temperature for more than 2 hours.

tips to make Southeast Asian Chicken Satay

• Slice the chicken thin so it cooks fast and stays tender.
• Marinate at least 30 minutes or up to 4 hours for more flavor.
• Soak wooden skewers in water for 20 minutes so they do not burn.
• Use medium-high heat on the grill for a good char without drying the meat.

variation (if any)

• Use chicken thighs instead of breast for a juicier result.
• Add a little brown sugar or honey to the marinade for a touch of sweetness.
• For a spicy kick, add a small amount of chili paste or red pepper flakes to the marinade.

FAQs

Q: Can I make this without a grill?
A: Yes. Use a grill pan or a regular frying pan. Cook on medium-high heat until done.

Q: How long should I marinate the chicken?
A: At least 30 minutes. For more flavor, marinate up to 4 hours in the fridge.

Q: Can I freeze the cooked satay?
A: You can freeze cooked satay for up to 2 months. Wrap well and thaw in the fridge before reheating.

Q: Is peanut butter the only option for the sauce?
A: You can use almond butter or cashew butter if you need a peanut-free option.

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