Chicken in Peanut Sauce

I’ve been wanting to do a peanut sauce for a while, and decided that Monday was the day. I researched various chicken satay recipes but couldn’t find anything I wanted. Lorraine doesn’t like things too spicy … so I went for flavor.

Chicken in Peanut Sauce

  • Chicken:
  • 4 boneless chicken breasts, sliced lengthwise in 1/4″ thick slices
  • Marinade:7
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1/4 cup vegetable oil
  • 1/8 tsp ground red pepper
  • 3 cloves garlic, pressed
  • Sauce:
  • 1/2 cup creamy peanut butter
  • 1 Tbsp brown sugar
  • 3 Tbsp soy sauce
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp lime juice
  • 1 large clove garlic, pressed
  • 1/2 tsp salt
  • 4 Tbsp hot water

Slice the chicken so that it will go on skewers — long and wide.

Mix the marinade ingredients well in a ziplock bag. Add chicken and mix to coat. Refrigerate, turning every 30 minutes for 2 hours.

Mix sauce ingredients, excepting water. Add water 1 Tbsp at a time, stirring to mix well after each addition. It should be fairly thick — stop adding water if it is getting too thin. Can always add more water … can’t take it out.

Thread the chicken slices on skewers, in “wave” fashion so that the chicken bunches up. Grill over low heat for 4 minutes, then flip and grill another 4. Check for done — don’t overcook the chicken!

Remove the chicken from skewers and slather with the peanut sauce.


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