ealthy and light, this Chicken Satay with Thai Peanut Sauce is also flavorful and easy! In this recipe, sliced chicken breasts soak in a simple marinade before being skewered, grilled to perfection and dipped into a delicious Thai infused peanut sauce.
In a small bowl, measure and add the peanut butter, coconut aminos, lime juice, rice vinegar, sambal oelek, grated garlic, ginger and lemongrass.
Whisk to combine and thin out with 1 to 2 tablespoons hot water.
FOR THE CHICKEN SATAY:
Slice the chicken breast halves into 1 inch strips and place into a shallow bowl.
Then in a small bowl, whisk the coconut aminos, olive oil, lime juice, sriracha, brown sugar, cilantro, garlic and pour it over the chicken. Toss to combine and marinate for 15 to 30 minutes.
Meanwhile, preheat your grill to 450℉ (or 230℃).
Thread onto skewers, mist with olive oil and grill for 3 to 4 minutes a side or until fully cooked.
Serve with peanut sauce, and sprinkle with chopped peanuts, cilantro and sliced green onions.