Chicken Satay w/Peanut Sauce and Mango Salsa

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

Roughly chop 1 small shallot and lightly smash 2 cloves of garlic without mincing them.

In a small bowl, combine 7 ounces of coconut milk, 1 tablespoon of dark soy sauce, 2 tablespoons of honey, 1/2 teaspoon each of cumin, coriander, turmeric, ground ginger, chili flakes, and kosher salt. Mix well.

Add the chopped shallot and smashed garlic to the marinade mixture and stir.

Trim excess fat from 3 chicken breasts and cut across the grain to ensure tenderness.

Place the chicken in a Ziploc bag, roll down the sides to make it stand upright, and pour in the marinade. Squeeze out excess air and seal the bag. Marinate in the fridge for at least 30 minutes, preferably overnight.

Soak bamboo skewers in water to prevent burning while preparing the mango salsa.

To prepare the mango, slice off the sides avoiding the pit, then dice the mango flesh and place it in a bowl.

Dice about 1 tablespoon of red onion and soak in ice-cold water to reduce sharpness before adding to the salsa.

Chop 2 chili peppers (bird eye) and add to the bowl with mango.

Chop 2 tablespoons of cilantro and add to the bowl.

Zest and juice 1 lime, adding both to the salsa mixture along with 1/2 teaspoon of kosher salt. Mix well and set aside.

For the peanut sauce, use the remaining coconut milk, adding 1 tablespoon of brown sugar, 1/2 teaspoon of coriander, 1 tablespoon of fish sauce, 1/2 teaspoon of gochujang, and 1 tablespoon of dark soy sauce. Cook on the stove until thickened and golden brown, then add lime juice and remove from heat.

Prepare a grill pan by greasing it with neutral oil using a silicone brush. Preheat the grill pan.

Skewer the marinated chicken onto the soaked bamboo skewers, shaking off excess marinade. Place skewers on a cooling rack over a baking sheet to catch drippings.

Cook the chicken skewers in batches on the grill pan for about 10 minutes, flipping often. Check the thickest part of the chicken to ensure it is cooked through.

Garnish the cooked chicken with chili flakes, fresh chili, red onion, cilantro, crushed peanuts, and sesame seeds.

Serve the chicken satay with mango salsa and peanut sauce in small bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens