Chicken Satay

Chicken satay is one of our favorite when we go to Thai food. I found this recipe at Big Red Kitchen. It was easy and a good fix for when we crave satay at home.

Source: Big Red Kitchen

4 boneless skinless chicken breasts, sliced in long thin strips
1/4 cup soy sauce
1/4 cup vegetable oil
2 T. Asian chili sauce or more to taste (I use Sriracha)
1/4 cup packed brown sugar
1/4 cup minced fresh cilantro leaves
2 cloves garlic, minced
4 green onions, white & green parts, sliced thin
1 recipe Satay Sauce

Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and green onions in a large bowl. Add long strips of the chicken and toss well. Marinate in the refrigerator for one hour. Thread each strip on to a 6 inch wooden skewer. Heat a greased cooktop grill to med-high heat and cook chicken for about 2-3 minutes on each side. You may grill these the same way on an outdoor grill. Serve with Satay Sauce. Serves 6.

Satay Sauce
1/2 cup smooth peanut butter
1/4 cup water, hot
1 T. soy sauce
2 T. lime juice, about 1 lime
2 T. Asian chili sauce or Sriracha
1 T. brown sugar
1/2-1 t. curry powder
1 clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1 T. chopped fresh cilantro leaves
2 green onions, white and green parts, sliced thin

Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use for dipping the finished chicken.