Peanut Butter Sriracha Chicken Satay - with a sweet, sour, spicy sauce that can even be made a day in advance; then brush it onto the chicken skewers and grill in mere minutes.
Course
Appetizer, Dinner, Easy Dinner, Lunch
Cuisine
Asian Inspired
Servings6as a main dish and a dozen as appetizer skewers
Calories363kcal
AuthorBarry C. Parsons
Ingredients
4large boneless skinless chicken breasts
For the sauce
3clovesminced garlic
2tbsppeanut oil or canola oil
1/2cuppeanut butter
2TbspSriracha saucemore or less to taste
1/4cuphoisin sauce
1/4cupwater
4TbspSoy saucelow sodium preferred
2tsptoasted sesame oil
4Tbsprice vinegar
2Tbspbrown sugar
1Tbspfreshly grated ginger root
1/2tspblack pepper
2tbsplemon juice
1/4cuproasted peanuts for garnishoptional
Instructions
Slice the chicken breasts in long strips about 1/4 inch wide.
Weave the chicken strips onto the skewers and set aside in the fridge until the sauce is ready.
Add all of the remaining ingredients for the sauce, except the lemon juice and simmer slowly for 5 -10 minutes or until the sauce thickens just little. If you cook it down too much just add a little more water to bring the sauce back to a pourable/brushable consistency.
Remove from heat and stir in the lemon juice.
Let the sauce cool for a few minutes. Pour half of it into a separate bowl and reserve that half as a dipping sauce or to pour on rice if serving as a meal.
Brush the remaining half of the sauce onto the prepared skewers.
Lay the skewers onto the preheated grill and cook for about 3 minutes per side or until fully cooked through.
Serve immediately with a garnish of roasted peanuts if you like.