This is a print preview of "Thai Chicken Saté" recipe.

Thai Chicken Saté Recipe
by Robyn Savoie

Thai Chicken Saté

If you like Thai food, then perhaps you've tried these fabulous skewers served with peanut sauce. They're a classic Thai specialty and well worth the few minutes it takes to prepare the peanut butter marinade.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Asian
Cook time: Servings: 8

Goes Well With: everything!

Wine and Drink Pairings: any dry white wine

Ingredients

  • 1/4 Cup Reduced-Sodium Soy Sauce
  • 1/4 Cup Orange Juice
  • 1/4 Cup Dry White Wine
  • 2 Tbsp. Fish Sauce
  • 4 Cloves Garlic, Minced
  • 2 Tbsp. Fresh Lime juice
  • 2 Tbsp. Fresh Ginger, Minced
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Ground Coriander
  • 1 Tbsp. Peanut Butter
  • 1 Tbsp. Packed Light Brown Sugar
  • 1 Lb Boneless & Skinless Chicken Breast, Cut Into 3/4-Inch Strips
  • 6 - 8 Wooden Skewers, Soaked

Directions

  1. In a medium bowl, mix together the soy sauce, orange juice, wine, fish sauce, garlic, lime juice, ginger, cumin, coriander, peanut butter, and brown sugar.
  2. Thread a strip of chicken onto a skewer, waving the chicken strip back and forth several times so, the meat is not flopping and rests close to the stick.
  3. Place the skewers in a plastic container just big enough to hold them. Spoon or pour half of the marinade over the skewers, coating the meat on all sides. Keep cold in a refrigerator or ice-filled cooler at least 1 hour and up to 4 hours.
  4. Grill the chicken on medium-high heat, for 6 - 7 minutes, turning once, until it is just opaque in the middle and golden brown on both sides.
  5. Serve immediately with reserved marinade as a dipping sauce.