Ingredients:
For Chicken Satay:
2 tablespoons natural peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 cloves garlic, chopped
3 whole boneless/skinless chicken breasts
Hot pepper sauce (optional, to taste)
For Peanut Sauce:
One can (13.5 oz) of coconut milk
3/4 cup natural creamy peanut butter
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons apple cider vinegar or white vinegar (no other vinegars will work!)
1/2 cup water
Hot pepper sauce (optional, to taste)
Directions:
1. In a large bowl or gallon sealable freezer bag combine ingredients for chicken satay, slicing the chicken into long strips prior to marinating. Let the chicken marinate at least 2 hours, but overnight is best.
2. Preheat grill to high heat.
3. Weave the chicken onto skewers and then grill 5-7 minutes per side.
4. Put everything for the peanut sauce into a medium pot and bring to a very gentle boil over medium heat, whisking constantly.
5. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
6. Take the pot off the heat, let the sauce cool down to room temperature or slightly warmer and serve sauce with the satay and/or save it for other dishes!
I served with:
Brown rice and salad!
Jess' Grade: A+ for either!
Love the versatile sauce, I have used it on wraps, chicken, rice, and other things and have yet to find something it's not good on. I enjoy bringing this into work and driving people nuts with the good scents!
.JPG)
