Thai Style Chicken Satay Recipe

Chicken breast: The main protein, cut into strips for easy grilling.

Soy sauce: Adds a salty, savory flavor to the marinade and peanut sauce.

Fish sauce: Provides a unique umami taste essential in Thai cuisine.

Brown sugar: Balances the savory and spicy elements with a touch of sweetness.

Garlic: Adds a pungent, aromatic flavor to both the marinade and peanut sauce.

Turmeric: Gives a warm, earthy flavor and vibrant color to the marinade.

Ground coriander: Adds a citrusy, slightly sweet flavor to the marinade.

Coconut milk: Used in both the marinade and peanut sauce for a rich, creamy texture.

Peanut butter: The base for the peanut sauce, providing a creamy, nutty flavor.

Lime juice: Adds a fresh, tangy element to the peanut sauce.

Chili paste: Brings a spicy kick to the peanut sauce, adjustable to taste.

When marinating the chicken strips, ensure they are evenly coated with the marinade by using your hands or a spoon to mix thoroughly. This allows the flavors of the soy sauce, fish sauce, brown sugar, garlic, turmeric, coriander, and coconut milk to penetrate the meat more effectively. For an even more intense flavor, consider marinating the chicken for a few hours or overnight in the refrigerator.

• Chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken in this recipe.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar salty and savory flavor, though it lacks the fishy undertone.

• Brown sugar - Substitute with honey: Honey adds sweetness and a bit of complexity, similar to brown sugar.

• Garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• Ground turmeric - Substitute with curry powder: Curry powder contains turmeric and can provide a similar color and flavor.

• Ground coriander - Substitute with cumin: Cumin has a warm, earthy flavor that can complement the dish similarly to coriander.

• Coconut milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it is less creamy.

• Peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor.

• Lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and brightness to the dish.

• Chili paste - Substitute with sriracha: Sriracha can provide a similar level of heat and a bit of sweetness.

• Allow the chicken satay to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken skewers in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will keep them fresh and prevent any unwanted odors from seeping in.

• Store the peanut sauce separately in a sealed container. This ensures the sauce maintains its creamy texture and doesn't make the chicken soggy.

• For short-term storage, keep the chicken satay and peanut sauce in the refrigerator. They will stay fresh for up to 3 days.

• For longer storage, freeze the chicken satay. Lay the chicken skewers on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. This method prevents the chicken from sticking together.

• Freeze the peanut sauce in a separate freezer-safe container. Leave some space at the top of the container, as the sauce will expand when frozen.

• When ready to use, thaw the chicken satay and peanut sauce in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chicken satay on a grill or in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through. This will help retain the original grilled flavor.

• Warm the peanut sauce in a saucepan over low heat, stirring occasionally until smooth and heated through. If the sauce is too thick, add a splash of coconut milk or water to reach the desired consistency.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken satay on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Heat for about 10-15 minutes, or until the chicken is warmed through. For the peanut sauce, transfer it to an oven-safe dish and heat alongside the chicken for the last 5 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of coconut oil or olive oil. Place the chicken satay in the skillet and cook for about 3-5 minutes on each side, or until heated through. For the peanut sauce, place it in a small saucepan and heat over low heat, stirring occasionally until warm.

• Microwave Method: Place the chicken satay on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 1-2 minutes, checking and turning the chicken halfway through. For the peanut sauce, transfer it to a microwave-safe bowl and heat on medium power for 30-second intervals, stirring in between, until warm.

• Grill Method: Preheat your grill to medium heat. Place the chicken satay back on the grill and cook for about 2-3 minutes on each side, or until heated through. This method will help retain the grilled flavor and keep the chicken juicy. Reheat the peanut sauce on the stovetop or microwave as described above.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken satay in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. For the peanut sauce, use the stovetop or microwave method to reheat.

• Mixing bowl: A large bowl used to combine the marinade ingredients and coat the chicken strips evenly.

• Whisk: Useful for mixing the marinade and ensuring all ingredients are well combined.

• Measuring spoons: Essential for accurately measuring out the soy sauce, fish sauce, brown sugar, turmeric, coriander, and other ingredients.

• Knife: Needed to cut the chicken breast into strips and to mince the garlic.

• Cutting board: A safe surface for cutting the chicken and mincing the garlic.

• Skewers: Used to thread the marinated chicken strips for grilling.

• Grill: The primary cooking tool for grilling the chicken skewers to perfection.

• Tongs: Handy for turning the skewers on the grill to ensure even cooking.

• Saucepan: Used to cook the peanut sauce over low heat until smooth and heated through.

• Spatula: Useful for stirring the peanut sauce in the saucepan.

• Serving platter: Ideal for presenting the chicken satay with the peanut sauce on the side.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Pre-thread skewers: Thread the chicken strips onto skewers ahead of time and store them in the fridge.

Make peanut sauce ahead: Prepare the peanut sauce in advance and reheat it when ready to serve.

Use a grill pan: If you don't have a grill, a grill pan can be used to cook the chicken satay indoors efficiently.