Chicken Satay with Peanut Sauce Ingredients:

1 & 1/2 lbs (625g) boneless, skinless chicken breast
1 packet Spicy Thai Peanut Bake
1 packet Peanut Sauce Mix
1 can Coconut Milk
35-40 6″ bamboo skewers

Chicken Satay with Peanut Sauce Instructions:

Cut chicken into thin, bite size pieces.

Pour packet (both inner envelopes) of Spicy Thai Peanut Bake into a gallon size zip-lock bag.

Add the chicken and shake until coated evenly. Refrigerate for 6 hours or overnight.
Make sure to soak the bamboo skewers in water to prevent skewers from burning while grilling.

Prior to grilling, combine coconut milk and packet (the two inner envelopes) of peanut sauce mix in
saucepan. Bring to boil, stirring constantly. Reduce heat and simmer for 4 minutes, stirring
occasionally.

Set aside.

Preheat the grill to medium high.

Thread chicken onto the skewers.

Grill for 3 minutes on each side or until done. Serve with Peanut Sauce for dipping.

Tip: Rub the grill racks with oil before grilling for easy turning.

Makes approximately 35 chicken satays.

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