Chicken satay with spicy peanut sauce from Skinnytaste by Gina Homolka

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Notes about this recipe

  • Eat Your Books

    Can substitute beef or chicken thighs for chicken cutlets, almond butter for peanut butter, and soy sauce or tamari for fish sauce.. Soak bamboo skewers in water 1 hour, and marinate chicken 4 hours.

  • mharriman on March 15, 2019

    My husband always orders chicken satay as an appetizer when we eat at Thai restaurants, so I thought it would be fun to try this out. We both loved the outcome; husband said it was much better than the ones he’s had out because the chicken pieces in my version were thicker and much more moist. I used chicken tenders which made prepping the marinade easier. I also reduced the Siracha sauce to 1/4 teaspoon since we’re not fans of hot spicy flavors in our sauces. A third change was broiling (not grilling) the skewers 8 inches from the broiler element for 7 minutes on each side. Squeezing lime juice on the finished chicken added a pop to the entree. Served with white rice and cucumber salad marinated in rice vinegar and sesame seed oil. A wonderful new recipe find!

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