I shared my Pad Thai recipe a few weeks ago, and you know what goes fabulously with Pad Thai? Chicken Satay! The great thing about this recipe versus buying a marinade at the corner grocery is that you can customize the spiciness. This version is to my liking, and I’m a spice wimp, so increase the hot chili garlic sauce if you like to pant and say, “Hoooo! Oh, oh…. my… whoooo!” while you’re eating supper.
Ingredients
- 2 Skinless Boneless Chicken Breasts
- 2 tbsp. Creamy Peanut Butter
- 1/2 cup Light Soy Sauce
- 1/2 cup Lime Juice
- 1 tbsp. Brown Sugar
- 1/2 tsp. Hot Chili Garlic Sauce
Directions
- Slice chicken breasts into long strips of equal width.
- If using bamboo skewers, submerge a number equal to the number of chicken strips in water. Set aside to soak. (Note: Even with soaking, bamboo skewers are still likely to singe, but at least they won’t flame up or completely turn to ash.)
- In a small bowl, blend together peanut butter, soy sauce, lime juice, brown sugar, and hot chili garlic sauce.
- Place chicken strips and half the sauce in a large, sealable plastic bag, and refrigerate for at least one hour.
- Put remaining sauce in a sealed container and refrigerate.
- When marinating is complete, skewer each strip of chicken lengthwise, and brush with some additional marinade from the bag if you squeezed a lot out while skewering.
- Grill or broil chicken skewers for no more than five minutes per side until cooked through, but not dry.*
- Stir the second half of the sauce briefly, warm if desired, and serve with chicken skewers.
*Now, don’t get me wrong: I’m not a fan of salmonella. But, I’m also not happy when chicken is overcooked. There’s nothing more disappointing than serving up a chicken dish that you slaved over the proverbial hot stove to make, only to have your dinner guests say, “Is there a sauce or something for this?” as they strain to chew and reach for their water glasses. Remember, you can always cook your chicken a little more, but once it’s dry, the party’s over.