Large chunks of chicken marinated in creamy coconut curry paste, grilled on skewers and served with simple spicy peanut butter.
- smell: This savory coconut curry chicken served with gum peanut butter with just a little lime.
- Preparation Note: The chicken satellite can be assembled one day in advance and ready to bake.
- Tips for saving time: Peanut dipping sauce can be prepared two days in advance and stored in the refrigerator. To save time, you can also purchase Precut Chicken!
- Recommended tools: A meat thermometer is the best way to check if the chicken is cooked correctly. Once fully cooked, it will read 165°F.
Chicken Satellite Ingredient Tips
- chicken: Use boneless, skinless chicken breast strips.
- Marinate: Soy sauce brings the chicken tenderness, along with a perfect mixture of coconut milk, brown sugar, garlic and curry powder, making the meat blend with the meat. Look for full-fat coconut milk instead of coconut cream. Be sure to discard the remaining marinade.
- Peanut Butter: Use smooth or chunky peanut butter and adjust the amount of sambal (or sriracha) to suit your preferences. Grated ginger and fresh lime juice add an extra bright flavor to the peanut butter.
change
- Replace the chicken with red bell peppers, yellow onions, zucchini coins or whole mushrooms to cook on the sticks before putting them on.
- Swap the chicken thighs for cubes of pork or prawns.
- Brown sugar can be replaced with honey, maple syrup, or sugar-free alternatives.
Favorite service method
Leftovers
Place the chicken in a lid container in the refrigerator for up to 4 days. Reheat briefly in a microwave or fryer. The peanut butter will last for a week in a jar and come with a tight lid.
freeze, Remove the chicken from the skewers and place it in a zippered bag. Freeze for up to 4 months and thaw in the refrigerator before reheating.
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Chicken Satellite
This chicken satellite and peanut dip is the perfect Asian entree.
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In a large bowl, stir together coconut milk, soy sauce, brown sugar, curry powder and garlic. Add chicken strips to the marinade and toss. Cover and refrigerate for at least 1 hour or up to 8 hours.
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In a medium bowl, mix together peanut butter, soy sauce, lime juice, brown sugar, sambar and moths. Stir in coconut milk, adding more as needed until the sauce reaches the desired consistency. Refrigerated supply.
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If using wooden skewers, immerse them in water for at least 30 minutes.
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Remove the chicken from the marinade and then thread the chicken onto the soaked skewers. Discard the remaining marinade.
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Preheat the barbecue to medium heat. Bake skewers on each side for 3-4 minutes, or until fully cooked and charred.
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Chicken satellite is served on the sides and peanut dip is added to the sides. Garnish with chopped peanuts and coriander if needed.
- Don’t skip skewers; it prevents them from burning on the grill.
- Peanut butter can be made in the front and stored in the refrigerator for several days.
- Nutritional information is not optional for decoration.
Calories: 524 | carbohydrate: twenty twog | protein: 46g | Fatty: 29g | Saturated fat: 12g | Polyunsaturated fat: 5g | Monounsaturated fat: 10g | Trans fat: 0.02g | cholesterol: 109mg | sodium: 1473mg | Potassium: 974mg | fiber: 2g | sugar: 14g | Vitamin A: 60IU | Vitamin C: 5mg | calcium: 50mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, main course
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