Are you craving Asian flavors but don’t feel like ordering dinner from your local take-out restaurant? Our Grilled Chicken Satay with Thai Style Peanut Sauce is the perfect solution to satisfy your taste for the Orient. Not only is this recipe teeming with traditional Thai ingredients, but it’s simple to make in your own kitchen, which ensures that the ingredients will be fresh, nutritious, and high-quality. Thanks to the bold flavor combinations and nutritional benefits found in this dish, you are soon to discover that cooking-in is easier, more fun and healthier than taking-out!
Peanut butter is a household staple that partners with so much more than jelly on bread. In fact, we are nutty about it! Peanut butter offers one convenient way to help boost your peanut intake with an impressive nutritional profile. Not only are peanuts high in protein, but they also contain other functional compounds like fibers, antioxidants, vitamins, and minerals that our bodies need to be at their healthiest. In addition to these functional compounds, peanuts provide an excellent source of phenolic acids, flavonoids, and phytosterols–compounds that block the absorption of cholesterol from the daily diet. We love using peanut butter in this chicken satay recipe because it creates a unique and healthy twist on the traditional Thai grilled chicken dish and provides additional flavor and creaminess. With so many heart-healthy ingredients, you will go nuts for this recipe!
Peanut Sauce is a great sauce to Cook Once, Eat Twice. This flavorful sauce can be made ahead of time and stored in the refrigerator for 3-5 days. If it becomes too thick after refrigeration, simply add water and stir. This sauce is also delicious served as a dip for steamed or raw veggies, tofu, shrimp, grilled chicken, beef or pork, or even over noodles.
Preheat a grill or sauce pan to medium-high.
If using a sauce pan, add olive oil, and grill chicken until cooked through. The minimum internal temperature should be 165° F, or about 3 to 4 minutes per side.
When done, place on a plate and set aside.
Heat coconut oil in a saucepan over medium heat. Add garlic and sauté until lightly browned.
Add coconut milk, coconut water, water, and tamari to the pan and whisk together. Add curry paste; stir for 1 minute. Whisk in peanut butter and sorghum syrup, and bring to a simmer. Cook for about 5 minutes. Add red pepper flakes if desired.
Remove from heat, and let cool. Serve 1/4 cup portion of the Thai peanut sauce on top of grilled chicken or use as a dip.
Serving size: 3 ounces Calories: 260 calories, Fat: 15 grams, Saturated fat: 6 grams, Carbohydrates: 3 grams, Sugar: 2 grams, Sodium: 210 milligrams, Fiber: 0 grams, Protein: 25 grams, Cholesterol: 870 milligrams
*Disclosure: Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff and is also an ambassador for the National Peanut Board. However, we were not compensated for this post. (1) Arya SS, Chauhan S, Salve AR. Peanuts as functional food: a review. Journal of Food Science and Technology. 2016 Jan;53(1):31-41. https://www.ncbi.nlm.nih.gov/pubmed/26787930.