My precious little baby is now the size of a large lime. (Can you imagine my excitement when it grows to the size of a lemon?!) In honor of my little lime, I’m paying tribute to one of my favorite types of food: Thai food. Although I love Chicken Pad Thai as much as the next gal, I don’t love the 900 calories it contains. One of my favorite, healthier alternatives to pad thai is Chicken Satay. Typically grilled on a skewer, this appetizer is served with a tasty tangy peanut dipping sauce. As with all Thai food, the key to this sauce is the 4 S’s:
- Spicy (chili garlic paste)
- Salty (soy sauce)
- Sour (lime juice)
- Sweet (brown sugar, peanut butter)
Tonight I served this dish to a friend who gave me the ultimate compliment: “It tastes like I’m in Chicago!” As my fellow Grand Rapidians know, we have to go to Chicago to get fabulous Thai food. Well apparently, not any more.
Your fork is waiting.
Chicken Satay with Peanut Sauce
- 1 lb chicken breast tenders
- 1 c plain yogurt
- 1 tbs ginger grated
- 1 tbs curry powder
- 2 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- Wisk together yogurt with ginger, curry powder, garlic, salt and pepper before pouring into a large zip-lock bag.
- Add chicken breasts and marinate in the refrigerator for 30 minutes or overnight.
- To prepare sauce, combine peanut butter with chili garlic paste, brown sugar, soy sauce and lime juice.
- Use a wisk to combine until smooth.
- Add hot water to thin out the sauce – feel free to add more or less to taste.
- When ready to cook chicken, turn broiler on high.
- Broil for 5 minutes per side and serve with peanut sauce on side.