Thai Chicken Satay with Peanut Sauce Recipe on the Griddle

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while still providing creaminess.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds unique flavor, while white sugar is cost-effective.

Cut chicken breast into thin strips.

Marinate chicken for at least 1 hour or overnight.

Make marinade with liquid pineapple juice, soy sauce, red Thai curry paste, tamarind paste, coconut milk, garlic, and ginger.

Place chicken strips in a brining bag and cover with marinade, then refrigerate.

Prepare peanut sauce with coconut milk, peanut butter, Bichan's Japanese barbecue sauce, maple syrup, fish sauce, garlic, and ginger using an immersion blender.

Soak skewers in water to prevent burning.

Thread marinated chicken onto skewers.

Heat griddle over low heat and sear chicken skewers for about 1.5 minutes on each side.

Brush peanut sauce onto chicken skewers as they cook.

Remove chicken from griddle and brush with more peanut sauce.

Fry wild rice in hot oil until crunchy.

Serve chicken skewers on a bed of dressed mixed greens and top with fried wild rice croutons and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens