How To Cook Thai Chicken Satay

 

Satay is a must-try dish for foreign tourists, visiting Singapore. It includes skewers of grilled meat, sliced cucumbers, sliced onions, pressed rice cakes, served with thick, sweet, and hot peanut sauce on the side.

Usually the satay is well marinated and juicy, whereas the peanut sauce  is thick, sweet and not too spicy. Its satay is always grilled to perfection making its meat very tender and juicy.

This Thai satay recipe offers a traditional taste of the succulent grilled meat dish which is an excellent choice for a barbecue, but it can be done broiled in the oven as a greatparty appetizer too.

Ingredients (using a stove top)

• 1/3 cup low sodium soy / Worchester sauce
• 2 tablespoons canola or sesame oil
• 2 red onions (sliced)
• 3 tablespoons brown sugar
• 3 tablespoons Thai sweet chilli sauce
• 2 teaspoons minced garlic
• 3 tablespoons ground cilantro (coriander)
• 1/4 cup coconut milk
• 1/2 cup smooth peanut butter
• 3 tablespoons hot water
• 2 teaspoons lime juice
• 6 bamboo skewers (soak them for 2 hours in room temperature)

Marinade / Sauce

1. Combine the first 7 ingredients in a small bowl. Set aside 1/4 cup for dipping the sauce. Pour the remaining sauce into a bowl, add the chicken meat cubes and coat them. Cover and refrigerate for 30 minutes. 
   
   
   
2. Drain the chicken cubes and discard the marinade. Thread the meat onto 6 skewers. 
   
   
   
3. Grill them in a pan for 3 to 4minutes on each side or till the meat juices run clear. 
   
   
4. As for the sauce, combine peanut butter and water in a small bowl until it becomes smooth. Stir in lime juice and reserved soy sauce mixture. 
   
   
5. 
   
   
6. To be served with skewers.