Turn boneless, skinless chicken breasts into tender, juicy, mouth-watering Thai Chicken Satay served with an addictive Sriracha Hoisin Peanut Sauce.
I’ve made it no secret that one of the easiest ways to maintain healthy eating habits all year long is to cook with high-flavor ingredients that are naturally low in calorie. Thai flavors such as briny fish sauce, fragrant cilantro and bright lime juice enhance any dish without weighing it down.
By keeping a well-stocked Asian pantry, you are never more than 30 minutes away from a delicious and nutritious meal that tastes nothing like health food. These Thai Chicken Satay bites came together in just minutes and my boys practically inhaled them. You can serve them over brown rice or roasted vegetables to keep it low carb.
To balance out the spiciness of the sriracha, I created a quick and easy peanut sauce made with sweet hoisin – a Chinese condiment you can find online or in most grocery stores. This classic salty, sour, spicy and sweet flavor combination is exactly what makes Thai food so irresistible. By making it at home, you can control the quality of ingredients and save money.
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Thai Chicken Satay with Sriracha Hoisin Sauce?
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Thai Chicken Satay with Sriracha Hoisin Sauce
Ingredients
- 20 ounces chicken breasts (boneless skinless (cut into cubes))
- ½ cup plain low fat yogurt
- 3 cloves garlic (minced)
- 2 tablespoons minced ginger root
- 2 tablespoons curry powder
- 2 tablespoons lemon juice
- 1 tablespoon fish sauce
- ½ teaspoon salt
- ½ teaspoon chili garlic paste (optional)
- slices onion and cilantro (optional garnish)
Sriracha Hoisin Peanut Sauce
- 2 tablespoons creamy natural peanut butter
- 2 tablespoons lemon juice
- 2 tablespoons warm water
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon hoisin sauce
- 1 teaspoon sriracha (more or less to taste)
Instructions
- In a large bowl, whisk together yogurt, garlic, ginger, curry powder, lemon juice, fish sauce, salt and chili garlic paste. Add chicken breast cubes and toss until evenly coated. Marinade in the refrigerator for 30 minutes or up to overnight.
- While the chicken is marinading, create the Sriracha Hoisin Peanut Sauce by whisking together peanut butter with lemon juice, warm water, soy sauce, hoisin and sriracha; set aside.
- To cook the chicken, heat a large skillet over medium-high heat and spray with cooking spray. Add the chicken to the pan along with all of the marinate and cook until chicken is lightly browned and cooked through, stirring frequently, about 7-9 minutes.
- Serve with Sriracha Hoisin Peanut Sauce, onion slices and fresh cilantro.
Last Step:
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