Name: Thai Chicken Satay
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Canned coconut milk - ½ cup; Ground coriander - 1 ½ teaspoons; Yellow curry powder - 1 teaspoon; Fish sauce - 1 teaspoon; Chili oil - ½ teaspoon; Skinless, boneless chicken breast halves - cut into strips - 1 pound; Chopped fresh cilantro - 1 tablespoon; Chopped unsalted peanuts - 1 tablespoon; Wooden skewers, soaked in water for 15 minutes - 12; Prepared Thai peanut sauce - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Thai Chicken Satay

1. Canned coconut milk - ½ cup

2. Ground coriander - 1 ½ teaspoons

3. Yellow curry powder - 1 teaspoon

4. Fish sauce - 1 teaspoon

5. Chili oil - ½ teaspoon

6. Skinless, boneless chicken breast halves - cut into strips - 1 pound

7. Chopped fresh cilantro - 1 tablespoon

8. Chopped unsalted peanuts - 1 tablespoon

9. Wooden skewers, soaked in water for 15 minutes - 12

10. Prepared Thai peanut sauce - 1 cup

How to cook deliciously - Thai Chicken Satay

1. Stage

In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.

2. Stage

Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.

3. Stage

Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.