How To Make Easy Thai Chicken Satay
Fish sauce gives this Thai chicken satay a distinct briny taste. Topped with rich and thick peanut sauce, this chicken dish is great for a Ketogenic diet.
For the chicken marinade, mix together the coconut milk, peanut butter, brown sugar, curry paste, sauces, and salt in a large bowl until well combined and creamy.
Add in the chicken, turning to coat completely with the marinade. Allow marinating for at least 10 minutes to half an hour in the refrigerator.
Preheat oven to 400 degrees F.
Heat oil in an oven-proof pan or skillet over medium-high heat. Sear the chicken until browned on each side and fragrant.
Transfer to the oven and continue cooking for a further 30 minutes, or until the chicken is cooked through.
While the chicken is in the oven, combine all peanut sauce ingredients into a saucepan except for the lime juice. Bring to a boil, reduce heat, and allow to simmer until combined and thickened.
Once the sauce is thick, take it off the heat and stir in the lime juice according to taste.
Serve the chicken with the peanut sauce. Garnish with fresh cilantro leaves, lime wedges, and red chilies.
- Calories: 613.03kcal
- Fat: 41.47g
- Saturated Fat: 21.95g
- Trans Fat: 0.06g
- Monounsaturated Fat: 10.75g
- Polyunsaturated Fat: 5.73g
- Carbohydrates: 17.85g
- Fiber: 2.13g
- Sugar: 8.92g
- Protein: 46.68g
- Cholesterol: 182.25mg
- Sodium: 1395.10mg
- Calcium: 68.70mg
- Potassium: 968.62mg
- Iron: 5.82mg
- Vitamin A: 38.60µg
- Vitamin C: 22.22mg
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