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CHICKEN SATAY

Ingredients

  • 1 package chicken tenders, cut into cubes
  • chopped cashews
  • fresh chopped cilantro
  • lime wedges
  • sliced red hot chili peppers (optional)
  • long bamboo skewers
  • FOR THE MARINADE:
  • 1 TBLS McCormick curry powder
  • 1 tsp sugar
  • 2 tsp red curry paste
  • 1 tsp salt
  • 1 tsp sesame oil
  • 1/4 C coconut milk
  • FOR THE THAI CASHEW SAUCE:
  • 2 TBLS red curry paste
  • 1/2 C cashew butter
  • 1/4 C peanut butter
  • 1/4 C sugar
  • 2 tsp soy sauce
  • 2 TBLS cider vinegar
  • 3/4 C water
  • remaining can of coconut milk
  • 1 tsp sesame oil
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I came across this recipe on Pinterest…well I do kind stalk her video recipes on Instagram…click here to check out the original recipe from Recipe Tin! I, of course, changed it up just a bit to suit my taste…I can’t wait to make this again and again. It is a super simple recipe with a ton of flare and flavor. This makes a great appetizer or serve as a meal with Jasmine or Basmati rice. You can cook on the stovetop on a flat cast iron pan or prepare on the grill! Click here to browse my Amazon storefront…you can find a number of the products and ingredients I use in this recipe!

I used boneless chicken tenders in my recipe…the original calls for boneless thighs…I’m just not much of a dark meat fan. I also substituted most of the peanut butter…for my favorite cashew butter! Feel free to use all peanut butter and peanuts if that is what you prefer.

Combine all of the ingredients for the marinade in a bowl. I used a coconut milk that contains a lot of cream…which I love. For the marinade, I tried to use mostly the water, with a little cream and saved the most of the cream for the cashew sauce.

Add the chicken pieces. Keep in mind that you want the chicken pieces to be small enough to cook through on the skewer, but big enough to stay on the skewer…if that makes any sense at all. Place in fridge and marinate up to three hours…20 minutes is just fine!

While the chicken is marinating, in a pot, combine the ingredients for the cashew sauce. Whisk and allow to to simmer…stirring often for about five minutes. Cover and keep on a very low temp while you are preparing the chicken. Keep an eye on the sauce…the cashew/peanut butters have a tendency to want to stick to the bottom…so just give it a stir now and again!

Remove marinated chicken from fridge. Place about 5 pieces of chicken on each skewer. If you are grilling these outside, it is a must to allow wooden skewers to soak in water for a while or a great alternative would be to use metal skewers. Heat up a flat cast iron pan, grill pan, or the grill. Place skewers and allow to fully cook and brown on all sides. I had to prepare mine in batches. This recipe made about nine skewers.

Plate the skewers and garnish with fresh chopped cilantro, chopped cashews and sliced red hot chili peppers. Place the cashew sauce in a small bowl. Serve alone with the sauce or on a bed of rice. I also topped mine with just a touch of extra sesame oil…ENJOY!

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