Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs (907 g)
- Marinade:
- Soy sauce: 1/4 cup (60 ml)
- Brown sugar: 1/4 cup (50 g)
- Garlic, minced: 3 cloves
- Ginger, grated: 1 tablespoon
- Olive oil: 1/4 cup (60 ml)
- Satay sauce:
- Coconut milk: 1 can (14 oz / 400 ml)
- Peanut butter: 1/2 cup (120 g)
- Curry powder: 1 tablespoon
- Red curry paste: 1 tablespoon
- Cilantro, chopped: 1/4 cup (15 g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the chicken into 1-inch pieces.
- In a bowl, combine the marinade ingredients. Add the chicken and stir to coat. Refrigerate for at least 30 minutes.
- To make the satay sauce, combine all the ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Preheat a grill or grill pan to medium-high heat. Thread the chicken onto skewers.
- Grill the chicken for 15-20 minutes, or until cooked through, turning occasionally.
- Serve the chicken satay with the satay sauce.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15 g
- Protein: 30 g
- Carbohydrates: 25 g
Dish Characteristics:
- Tender and juicy chicken
- Creamy and flavorful satay sauce
- Perfect for a party or casual dining
- Suitable for American taste with an Asian twist
User Comments:
- "Delicious and easy to make, the chicken was cooked perfectly."
- "The satay sauce was a perfect complement to the chicken."
- "I loved the combination of sweet, savory, and spicy flavors."
- "I would definitely recommend this dish to others."
- "I'll be making this again for sure!"
Special Precautions and Tips:
- Ensure the chicken is cooked through before consuming.
- If you don't have bamboo skewers, metal skewers can be used.
- If you don't have a grill, you can cook the chicken in a hot oven at 400°F (200°C) for 15-20 minutes.
- Serve the satay with rice, noodles, or vegetables for a complete meal.
