Chicken Satay with Peanut Sauce
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Directions
Item No.
371208
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, pounded thin and cut into strips
- Urban Accents Thai Chili Taco Sauce
- 3 tbsp. cooking oil
- bamboo skewers, soaked in water for 20 minutes
- 1/2 cup creamy peanut butter
- Sriracha style hot sauce (optional)
- juice from 1/2 lime
- roasted, salted peanuts (chopped)
- cilantro, chopped for garnish (optional)
- fresno or thai chiles, sliced thin for garnish (optional)
- fresh lime wedges
Directions
To Make Skewers:
- In a shallow baking dish, cover bamboo skewers in water to prevent burning on grill. Pre-heat grill when necessary for it to be medium-high heat when skewers are ready.
- Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer or heavy pan until appx 1/2 inch thick throughout.
- Cut chicken into strips and place into a ziploc bag with 1/2 bottle Thai Chili Taco Sauce. Massage the bag to coat chicken with oil and seasoning and place in refrigerator for 30 minutes.
- After marinating, thread one or two strips onto each soaked skewer. Grill skewers for 3-5 minutes on each side or until chicken reaches 165°F inside. Remove from grill, brush with peanut sauce (see below), garnish, and serve with more peanut sauce for dipping.
To Make Peanut Sauce:
- Whisk together peanut butter, 1/2 cup Thai Chili Taco Sauce, and lime juice. Add sriracha to taste.
- Serve brushed on cooked chicken skewers and as a dipping sauce.
