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Chicken Satay with Peanut Sauce

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 45 min
  • $$
Gatheredtable
inspired by Weelicious

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite sized chunks
  • FOR THE MARINADE:
  • 1 cup greek yogurt
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon sea salt
  • FOR THE PEANUT SAUCE:
  • 5 tablespoons creamy peanut butter
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 3 teaspoons brown sugar
  • wooden skewers

Directions

Prep: 1. Cut chicken into 1 inch cubes. Marinade: 1. Mix together all the marinade ingredients in a bowl (yogurt, ginger, garlic, curry powder, salt.) 2. Place chicken in bowl and toss to coat. Cover and marinate in refrigerator for 30 minutes (or up to 12 hours). Make: 1. Preheat oven to 400. Line a baking sheet with foil. 2. Assemble chicken onto skewers, and lay onto prepared baking sheet. 3. Bake for 15 minutes, turning halfway through. 4. While they're cooking, whisk together the peanut sauce in a small sauce pan over low heat: 3 tablespoons warm water, the peanut butter, rice vinegar, soy sauce and brown sugar. 5. Serve chicken with peanut sauce on the side for dipping.

Notes

Add 1 teaspoon - 1 tablespoon of sriracha to the peanut sauce to spice it up depending on taste (start small and work up) "You can also skip the skewers and just make chicken breasts this way - it will save you several minutes of time... although my kids definitely seem to eat something more heartily when served in bite sized chunks on skewers..." Mary, Gatheredtable Founder

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