Thai Chicken Satay With Spicy Peanut Sauce

Cooking for the roommates is becoming a weekly occurrence (I don't mind at all) and this week I gave them the choice between Thai Chicken Satay With Spicy Peanut Sauce and Chicken and Balsamic Peppers. The Thai Chicken received the popular vote this week. Here's the recipe below!

Servings: 4
Prep time: 0:30
Total time: 0:50
Calories: 286
Categories: Chicken & Other Poultry, Dinner, Lunch, Thai


Ingredients
Thai Chicken
• 3 tablespoons lime juice
• 3 tablespoons canola oil
• 2 teaspoons reduced sodium soy sauce
• 2 teaspoons fish sauce
• ½ teaspoon crushed red pepper
• 1 pound chicken tenders

 Spicy Peanut Sauce
• 2 tablespoons smooth natural peanut butter
• 2 tablespoons lite coconut milk
• 1 tablespoon lime juice
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon brown sugar
• ½  teaspoon crushed red pepper, or to taste


Directions

1. Whisk lime juice, oil, soy sauce, fish sauce and red pepper in a shallow dish until combined; add chicken and turn to coat. Let marinate in the refrigerator 15 minutes.
2. To prepare peanut sauce: whisk peanut butter, coconut milk, soy sauce, brown sugar and red pepper until smooth.
3. Preheat grill to high. Thread each chicken onto a wooden skewer. Grill until cooked through. Serve warm or chilled with spicy peanut sauce.

Deviations

Instead of using canola oil I used vegetable.
I totally forgot to buy skewers so I grilled the chicken more like fingers/tenders. They came out just as good.

I wanted to dress up the dish a bit so I used iceberg lettuce to wrap the chicken with. This worked out perfectly. Also plated was broccoli and homemade bruschetta.

 

Whisking the chicken marinade

 Fired up!

 Dinner plated.