Thai Chicken Satay with Peanut Sauce

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

10-12 bamboo skewers (6-inches)

1 ½ pounds chicken thighs (boneless and skinless, cut into 1-inch pieces)

1 Tbsp soy sauce

1 ½ Tbsp fish sauce

2 Tbsp brown sugar

1 Tbsp curry powder

2 tsp red curry paste

1/4 cup full-fat coconut milk

1/4 tsp salt

2/3 cup full-fat coconut milk

3 Tbsp peanut butter

1 Tbsp red curry paste

1 Tbsp brown sugar

2 tsp fish sauce

1 Tbsp lime juice

3 Tbsp water

Fried shallots

Chopped cilantro

Lime wedges

Instructions

Soak bamboo skewers in water for 10-15 minutes to ensure it doesn’t burn while cooking.

In a bowl, combine the chicken thighs with soy sauce, fish sauce, brown sugar, curry powder, red curry paste, coconut milk, and salt. Toss well to coat, then let it marinate for 15 minutes up to overnight.

While the chicken marinates, make the peanut sauce. Add the coconut milk, peanut butter, red curry paste, brown sugar, fish sauce, lime juice, and water to a small saucepan over medium-low heat. Whisk everything together and let it simmer for 2-3 minutes until slightly thickened. Set aside.

Thread each piece of marinated chicken onto a bamboo skewer, keeping the pieces flat and snug with no hanging bits.

If using an air fryer, preheat to 425F for a few minutes. Add the skewers in a single layer without overcrowding, working in batches if needed. Cook for 11-14 minutes until golden brown and cooked through.If pan-frying, cook skewers for about 3-4 minutes per side (total of 6-8 minutes) until golden brown and cooked through.

Serve the skewers with the peanut sauce and top with fried shallots, chopped cilantro, and a squeeze of lime.

Nutrition

• Calories: 286 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 108 mg
• Sodium: 917 mg
• Glucides Totaux: 10 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 7 g
• Protéines: 25 g