High Fructose Corn Syrup Free Thai Chicken Satay with Peanut Sauce
Total time1 hr 40 min
Prep time25 min
Cook time15 min
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1-inch-wide strips
- ā cup full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp light brown sugar
- 1 tbsp fresh lemongrass, finely minced (tender inner stalk only)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Ā½ tsp ground cumin
- Ā½ tsp white pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For the peanut sauce
- Ā½ cup creamy peanut butter
- Ā½ cup full-fat coconut milk
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp light brown sugar
- 1 tbsp soy sauce
- 1 tsp red curry paste
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, finely minced
- 2ā4 tbsp water, as needed to thin
For serving
- lime wedges, for serving (optional)
- fresh cilantro, for serving (optional)
- thinly sliced cucumber, for serving (optional)
Instructions
- 1
If using bamboo skewers, soak them in water for at least 30 minutes so they don't scorch on the grill.
- 2
In a medium bowl, whisk together the coconut milk, fish sauce, soy sauce, brown sugar, lemongrass, turmeric, coriander, cumin, white pepper, and neutral oil until the sugar dissolves. Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 1 hour.
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