Chicken Satay with Peanut Sauce
Whether you serving tiny skewers of chicken satay with a beautiful presentation or just chicken thighs for an everyday dinner, the marinade and peanut sauce recipes are both outstanding.
Print
Pin
Ingredients
MEAT
- 2 lbs boneless chicken, beef or pork cut into cubes
MARINADE
- ¼ cup tamarind paste (or 1 tablespoon tamarind concentrate + 2 tablespoon boiling water)
- 2 tablespoon gluten free soy sauce
- 2 tablespoon vegetable oil
- 2 teaspoon cumin
- 4 shallots, sliced (or ¼ cup chopped onion)
- 2 garlic cloves, sliced
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon red chile flakes
PEANUT SAUCE
- 1 cup peanut butter
- ¼ cup kecap manis (or 3½ tablespoon GF soy sauce + ½ tablespoon brown sugar)
- 3 garlic cloves, finely chopped
- 1½ tablespoon brown sugar
- 2 tablespoon lemon juice
- ½-1 teaspoon red chile flakes
- ¾ cup boiling water
Instructions
ADVANCE PREP
- Soak wooden skewers in water for at least 4 hours or overnight.
MAKE MARINADE
- Combine all marinade ingredients in a tall cup. Blend to a smooth paste using an immersion blender.
- Pour over meat in a large container or bag and marinate for 1 hour at room temperature or overnight.
PEANUT SAUCE
- In a 2-cup pyrex measuring cup combine peanut butter, kecap manis, garlic, brown sugar, lemon juice and hot pepper flakes.
- Add the boiling water and whisk until smooth. Microwave to soften peanut butter if needed.
- Store in the fridge for up to 2 weeks.
FINAL COOKING
- Line baking sheet with foil and set metal rack on top.
- Thread meat on skewers and lay on rack.
- Preheat broiler. Broil for approximately 6 minutes turning once. Cooking time will vary depending on the size of your meat cubes.
- Serve with peanut sauce and enjoy!
Notes
Follow this link to see my recipe for gluten free kecap manis.