Satay Peanut Chicken
![Satay Peanut Chicken](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTYwOTksInB1ciI6ImJsb2JfaWQifX0=--f5e78d1168ab98ed9127385f2f6718dba3114604/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_7da06d70881195c2faa0.jpg)
Yield
4 servingsPrep
70 minCook
15 minReady
1½ hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breast halves, boneless, skinless
|
|
½ | cup |
peanut butter
|
|
½ | cup |
vegetable oil
|
|
¼ | cup |
white wine vinegar
|
|
¼ | cup |
soy sauce, tamari
|
|
¼ | cup |
lemon juice
|
|
4 | cloves |
garlic
minced |
|
8 | sprigs |
parsley leaves
|
|
2 | teaspoons |
red pepper flakes
crushed, dried |
|
2 | teaspoons |
ginger
grated, fresh |
|
8 | Sm |
bamboo skewers
soaked in water 30 minutes |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
chicken breast halves, boneless, skinless
|
|
118 | ml |
peanut butter
|
|
118 | ml |
vegetable oil
|
|
59 | ml |
white wine vinegar
|
|
59 | ml |
soy sauce, tamari
|
|
59 | ml |
lemon juice
|
|
4 | cloves |
garlic
minced |
|
8 | sprigs |
parsley leaves
|
|
1E+1 | ml |
red pepper flakes
crushed, dried |
|
1E+1 | ml |
ginger
grated, fresh |
|
8 | Sm |
bamboo skewers
soaked in water 30 minutes |
* |
Directions
Warm peanut butter to liquefy.
In a food processor or by hand, blend all ingredients except chicken.
Reserve ¾ cup of the peanut sauce for dipping.
Cut chicken into cubes or strips; marinate in sauce for 1 hour at room temperature or overnight in the refrigerator.
Remove chicken from marinade; thread onto skewers.
Barbecue or broil 10 to 15 minutes, brushing frequently with marinade.
Pass the satays with reserved sauce for dipping.