* Thai Satay Chicken


Garlic Bulb, ea._THUMBNAIL
In Stock
$0.75
Organic Lime, ea._THUMBNAIL
In Stock
$0.69

Thai Satay Chicken

For The Chicken Marinade:

  • ·         4 tablespoons coconut milk 
  • ·         1 1/2 tablespoons creamy peanut butter
  • ·         1 1/4 tablespoon packed light brown sugar 
  • ·         1 1/4 tablespoon Thai red curry paste
  • ·         1 tablespoon soy sauce
  • ·         1 tablespoon fish sauce
  • ·         Pinch of salt
  • ·         4 boneless, skinless chicken breasts
  • ·         2 teaspoons canola oil for sautéing

For the Peanut Sauce:

  • ·         1 1/3 cup coconut milk (all remaining milk from the can)
  • ·         1/4 cup creamy peanut butter 
  • ·         1 tablespoon fish sauce
  • ·         1 tablespoon soy sauce
  • ·         1 tablespoon packed brown sugar 
  • ·         1 tablespoon Thai red curry paste
  • ·         Pinch of salt
  • ·         1 teaspoon minced garlic
  • ·         1-2 tablespoons freshly squeezed lime juice
  • ·         Cilantro leaves to garnish
  • ·         Lime wedges to garnish

 

·         For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces and salt in a large, shallow bowl until well combined and creamy. Add in the chicken, turning to coat completely with the marinade. Allow to marinade for at least 10 minutes to half an hour in the refrigerator (if time allows).

·         Preheat oven to 400°F

·         Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant (about 8-10 minutes each side). Transfer to the oven and continue cooking for a further 20 minutes, or until the chicken is cooked through (juices run clear and no longer pink inside).

·         While the chicken is in the oven, combine all Peanut Sauce ingredients into a saucepan EXCEPT for the lime juice. Bring to a boil, reduce heat and allow to simmer until combined and thickened (about 5-6 minutes). Once thick, take off heat and stir in the lime juice (start with 1 tablespoon and adjust accordingly to suit your tastes).

·         Serve the chicken with the peanut sauce: either pour it all into the pan with the chicken OR serve separately.

·         Garnish with fresh cilantro leaves and lime wedges.

·         (Adapted from CafeDelites)  Serves 4

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