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Chicken Satay

By: Club House Kitchens

Made With:

The effort to make this dish from scratch is minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.

Recipe Info

Prep Time:

15m
Cook Time:

10m
Servings:

8
User Rating:

Ingredients

1/2 cup (125 ml) Thai Kitchen® Coconut Milk
2 tablespoons (30 ml) Thai Kitchen® Premium Fish Sauce
2 tablespoons (30 ml) Thai Kitchen® Red Curry Paste Paste
2 teaspoons (10 ml) minced fresh lemongrass
1 pound (500 g) boneless skinless chicken breasts, cut into 3/4-inch (3 cm) strips
1/2 cup (125 ml) Thai Kitchen® Peanut Satay Sauce
Bamboo skewers

Nutrition Information

(per serving)

Calories 120
Cholesterol 30 mg
Protein 14 g
Saturated Fat 2.5 g
Sodium 370 mg

The effort to make this dish from scratch is minimal -- it can marinate in the refrigerator overnight so you can impress your guests in a snap.

Key products

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

A glass jar of Gf Tk Paste Red Curry 112 G from Thai Kitchen featuring a black lid and a red label with a Non-GMO Project Verified seal.

A creamy shrimp and snap pea dish prepared with Gf Tk Paste Red Curry 112 G simmers in a large metal pan.

Thai Kitchen® Red Curry Paste, 112g

A jar of Thai Kitchen Sauce Satay Orig, a peanut satay dipping and cooking sauce, featuring a serving suggestion of sauce in a bowl next to satay skewers.

Grilled chicken skewers with charred grill marks are served on parchment paper alongside a small bowl of Thai Kitchen Peanut Satay Sauce All Purpose 8 Oz.

Thai Kitchen® Peanut Satay Sauce, 227mL

Instructions

In a small bowl, combine coconut milk, fish sauce, curry paste and lemongrass. Mix well. Place chicken in large re-sealable plastic bag or glass dish. Add marinade; toss to coat well.
Marinate in refrigerator 1 hour or longer for extra flavour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
Broil or grill over medium-high heat 3 minutes per side or until internal temperature reaches 165°F (74°C). Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip:

o Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

Chicken Satay

Recipe Info