Singapore Chicken Satay with Peanut Sauce
A delightfully flavorful way to make chicken.
Ingredients
- 1 Tbsp curry powder
- 1 Tbsp sugar
- ¼ cup light olive oil
- ¼ cup soy sauce (or liquid aminos for gluten free)
- 2 cloves garlic (minced)
- 1 ½ lbs boneless skinless chicken (breast or thigh cut into ¾" / 2 cm cubes or long strips)
Peanut Dipping Sauce:
- ½ cup water
- ⅓ cup natural peanut butter (no added sugar or preservatives, crunchy or smooth)
- 1 clove garlic (finely minced)
- 1 Tbsp brown sugar
- ¾ Tbsp lemon juice (freshly squeezed if possible)
- 1 tsp soy sauce
- ⅛ tsp crushed red pepper (optional, as desired)
Instructions
Marinate the chicken:
- In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
- Add the chicken and mix well, cover and keep in refrigerator at least 2 hours (I usually leave it overnight), stirring occasionally so that all the chicken marinates evenly.
Make the peanut sauce:
- In a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens. Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using). Let cool to room temperature before serving. This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.
Cook the chicken:
- When ready to cook the chicken, thread it onto metal or bamboo skewers (soak bamboo skewers in water for about 15 minutes so they won't burn.)
- These are excellent when cooked on a barbeque, but you can also cook them in your oven. Place them on a metal rack on a foil lined baking tray, and broil about 4-6" below the heating element.
- I placed a little piece of foil over the center of the skewers.
- Cook until the chicken is ready (about 4 mins. each side.) Serve with Peanut Sauce and watch it disappear!
Notes
- Nutrition information is for the chicken satay WITH the peanut dipping sauce.
- This can be served in smaller portions as an appetizer.
Nutrition
Serving: 3 | Calories: 322kcal | Carbohydrates: 9g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 733mg | Potassium: 549mg | Fiber: 1g | Sugar: 6g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg
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