Simple Singapore Chicken Satay with Peanut Sauce
This Chicken Satay makes a great appetizer or a light meal, when served with some crunchy veggies. It's crisp and spicy and it's a perfect choice for a barbecue, a party or a simple weeknight meal.
Appetizer, Entrée/Main Dish
Flavour and Savour
boneless, skinless chicken breasts
lemon grass, white parts only, chopped finely
coconut palm sugar or brown sugar
1 - 2
(half a can)
coconut aminos (for paleo diet) or tamari soy sauce
1/4 - 1/2
knob of fresh ginger
sweet chili sauce
Slice chicken breasts lengthwise into long narrow strips.
Combine remaining ingredients in a food processor. Marinate chicken strips in this marinade for 8 hours or overnight.
Combine all ingredients for Peanut Sauce in a food processor or blender and process until smooth. Add a little water, if necessary to thin it. Set aside.
Soak bamboo skewers in water for 2-3 hours or more.
Thread chicken strips on to skewers. Grill over medium-high heat for 2 - 3 minutes on each side. If not cooked through, lower heat and grill 3 minutes longer until fully cooked.
Serve chicken satay hot with sliced cucumbers, red onions, and peanut sauce for dipping.
Note: Cooking time listed does not include time to marinate the chicken.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com