Grilled Chicken Satay with Thai Style Peanut Sauce

12.14.15 / Comment

Chicken satay with red chili peanut sauce

This recipe is sure to be a family favorite and kid-approved with the addition of peanut butter! Adding peanut butter creates a delicious, appealing twist on the traditional grilled chicken dish. Not only is peanut butter high in protein, but peanuts also contain more than 30 essential nutrients and phytonutrients, are naturally cholesterol-free, and contain more niacin, folate, and phytosterols than any other nut! The protein and B vitamins present in peanuts also helps prevent “brain fatigue”, which may help your child be more alert for longer periods of time. (1) So, go ahead and include peanuts and peanut butter into your favorite family recipes and watch the kids come running! For more information, inspiration and recipes including peanuts, go check out the National Peanut Board at http://nationalpeanutboard.org/.

Grilled Chicken Satay with Thai Style Peanut Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb raw chicken breast or thighs
  • 1 teaspoon olive oil
  • Skewers
  • ¼ teaspoon coconut oil or olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons low sodium gluten free tamari, soy sauce or coconut aminos (soy-free alternative)
  • ¾ cup water
  • 1 cup coconut milk, canned
  • ¾ cup coconut water
  • 2 tablespoons red curry paste
  • ¾ cup Peanut Butter, smooth
  • 1 tablespoon sorghum syrup or honey
  • Red pepper flakes (optional)
Instructions
For Grilled Chicken
  1. Preheat a grill or grill pan to medium-high.
  2. Thinly slice chicken on a diagonal in strips, and grill chicken in batches until cooked through. The minimum internal temperature should be 165 F, or about 3 to 4 minutes per side. Watch carefully so the chicken doesn’t burn.
For Peanut Sauce
  1. Heat coconut or olive oil in a saucepan over medium heat.
  2. Add garlic and sauté until lightly browned.
  3. Add tamari or soy sauce, water, coconut milk, and coconut water, and whisk together.
  4. Add curry paste; stir for 1 minute.
  5. Whisk in peanut butter and sorghum syrup or honey, and bring to a simmer. Cook for about 5 minutes.
  6. Add red pepper flakes if desired.
  7. Remove from heat, cool and serve on top of grilled chicken or use it as a dip.
Notes
Peanut Sauce is a great sauce to Cook Once, Eat Twice. You can prepare the peanut sauce and use it for a few different days as a dip with steamed or raw veggies, a dip for tofu, shrimp, grilled chicken, beef or pork, over noodles or veggie noodles. The peanut sauce can be made a head of time and stored in the refrigerator for 3-7 days. You may need to add more water as it thickens once refrigerated for a few days.


1. National Peanut Board (October 2015) http://nationalpeanutboard.org/nutrition/
Nutrition Information
Serving size: 3 oz. Calories: 260 Fat: 15 g Saturated fat: 6 g Carbohydrates: 3 g Sugar: 2 g Sodium: 228 mg Fiber: 0 g Protein: 23 g Cholesterol: 70 mg

Disclosure: Kathy Siegel from Triad to Wellness recently participated in a sponsored event with the National Peanut Board and received samples. Triad to Wellness did not receive compensation for this recipe.

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.

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