When I was out in California last month my Mom and I went through some old recipes that she made when I was growing up. I remember her making chicken satay from a Cooking Light magazine and it was so good. We sort of made it while I was out there and I remembered how good it was. Yesterday I decided to make some more but realized I didn’t get the recipe before I left. So….. I went into the kitchen and played with some peanut butter and soy sauce and made this dish.
Now, I’m not an expert in Asian cooking so I’m sure that there will be people out there thinking “oh no, that’s not the right way to do this or that.” This is just me playing until it tastes like what I’m craving, and I think it turned out pretty tasty. I didn’t make mine spicy just because I wanted to make it for the family but if you’d like more heat you could just add some red pepper flakes or maybe even Sriracha sauce. These were so good and we even ended up eating them for dinner and mixing them with some Red Cabbage Slaw and rice noodles. This dish is going to be making it into the regular rotation now!
- 1 lb skinless boneless chicken, cut into 1" strips
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 3 tbsp peanut sauce recipe to follow
- juice of 1 lime
- combine all ingredients in a food processor and blend
- slowly add water while pulsing food processor until desired thickness achieved.
- combine all marinade ingredients in a small bowl and whisk until smooth
- place chicken in a freezer bag with marinade and allow to sit for at least 30 min or longer
- soak wooden skewers for at least 10 min
- preheat oven to 350 degrees
- add oil to large skillet that will fit chicken on skewers
- add a strip of chicken to the skewer twisting back and forth like an "s"
- heat oil in the skillet on med heat
- place chicken down and cook for 3 min on each side or until a deep golden color
- place on a baking sheet and in the oven for 15 min or until cooked through
- serve with peanut sauce for dipping.