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Dinner · Thai · Weeknight
Chicken Satay with Peanut Sauce
Chicken, done properly, from the public-domain kitchen — kept the way its author wrote it.
- 20 min hands-on
- 25 min total
- Serves 4
- about $4–7 a serving
- Chicken or turkey
- skillet
- large pot
- grill
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 2 lbsboneless chicken breast or thigh
- 1.5 tbspoyster sauce
- 1 tbspground tumeric
- 2 tbspsugar
- 2 tbspcoconut milkcheck the label: may contain tree nuts
- 3 tbsppeanut butter (creamy)check the label: may contain tree nuts
- 1 tbspmassaman curry pastecheck the label: may contain fish, soy
- water to thin peanut saucecheck the label: may contain tree nuts
Method one step at a time, with timers in the app
- Cut the chicken into 1/2 inch thick strips.
- Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an hour.
- Optionally, you can skewer the meat with wooden skewers.
- Grill chicken until cooked through.
- Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
- Cook for 1-2 min stirring frequently.⏱ 1 min
- Serve chicken with peanut sauce for dipping.
Allergens, with the fine print read
- ⚠Contains peanuts, shellfish, gluten.
- ?Check the label: coconut milk may contain tree nuts, depending on the brand.
- ?Check the label: peanut butter (creamy) may contain tree nuts, depending on the brand.
- ?Check the label: massaman curry paste may contain fish, soy, depending on the brand.
- ?Check the label: water to thin peanut sauce may contain tree nuts, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Eric Lindberg, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.