Thai Chicken Satay with Peanut Sauce & Cucumber Salad
 
Prep time
Cook time
Total time
 
Please note that the Prep time is hands-on time only. Allow at least a couple of hours for the meat to marinate. You can prepare the peanut sauce and cucumber salad during that time. You'll also need about 15 bamboo skewers for supplies in this recipe.
Author:
Recipe type: Entree
Cuisine: Thailand
Serves: 5 servings
Ingredients
Chicken Satay
  • 2 tablespoons soy sauce or gluten-free tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon peanut oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground coriander
  • 1 pound thinly sliced chicken breast
  • Fresh cilantro, for garnish
Peanut Sauce
  • ¾ cup full-fat or lite canned coconut milk
  • ¾ cup smooth peanut butter
  • ¼ cup chopped scallions
  • 3 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce (use gluten-free, if needed)
  • 2 tablespoons honey
  • 2 tablespoons chopped cilantro
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons lime juice
  • 1 teaspoon minced jalapeno
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • Chopped peanuts, for garnish (optional)
Cucumber Salad
  • ⅓ cup rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ½ thinly sliced English cucumber
  • 1 thinly sliced carrot
  • 1 thinly sliced scallion
  • ¼ cup chopped peanuts, for garnish
Instructions
Chicken Satay
  1. Soak 15 bamboo skewers.
  2. In a large bowl, whisk together the combine soy sauce, rice vinegar, peanut oil, turmeric, sesame oil, ginger, and coriander.
  3. Add the sliced chicken breast, and stir to evenly coat.
  4. Cover the bowl and refrigerate for about 2 hours.
  5. When ready to cook, heat your grill or grill pan to medium heat.
  6. Skewer the chicken on the soaked bamboo skewers. Cook the chicken skewers for 2 minutes on each side, or until cooked through.
  7. Serve the Thai chicken skewers garnished with cilantro, and with the peanut sauce and cucumber salad on the side.
Peanut Sauce
  1. In a food processor or blender, process the coconut milk, peanut butter, scallions, rice vinegar, hoisin sauce, honey, cilantro, sesame oil, lime juice, jalapeno, garlic, and ginger, until smooth.
  2. Pour the sauce into a dish, cover, and refrigerate until it’s time to serve.
  3. When serving, garnish the sauce with chopped peanuts, if desired.
Cucumber Salad
  1. In a large bowl, whisk together the rice vinegar, sugar, toasted sesame oil, salt, and red pepper flakes.
  2. Add the sliced cucumbers, carrots, and scallions, and stir to evenly coat.
  3. Cover the bowl let the salad marinate for 15 minutes or more.
  4. Before serving, garnish with the chopped peanuts.
Nutrition Information
Serving size: 3 skewers + ¼ cup peanut sauce + ⅕ cucumber salad Calories: 393 Fat: 22.2g Carbohydrates: 19.7g Sugar: 12.7g Sodium: 711mg Fiber: 2.9g Protein: 27.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/thai-chicken-satay-peanut-sauce-cucumber-salad