*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The chicken was fantastic! I made this chicken but used the peanut sauce recipe from 'peanut sauce II' I don't have a grill, so I skipped the skewer and grill bit and just fried the chicken in a frying pan, then served the chicken and sauce over rice. I had a guest over for dinner and he kept commenting on how good it was! I'll definately be making this again!
I'd give 4.5 if I could. The chicken was very tender and the peanut sauce was OK... I think I'd sweeten it up a bit and add less soy sauce and more chiles next time but that is just a matter of personal taste. What I hate about EVERY peanut sauce recipe I try is the reliance on peanut butter!!! The sauces you get in really good thai restaurants don't have that same waxy/silky texture that the peanut butter produces but I simply cannot find a peanut sauce recipe without it!! Maybe time to create my own (and then post it!)
Used Oyster Sauce instead of fish sauce for marinade.cooked chicken on stovetop Chicken came out awesome. Made peanut II sauce instead as suggested by another came out great an had more common ingredients. Thanks for recipe.
Like everyone has said this recipe makes tons of sauce. My solution? Make a full meal out of this by cooking up some rice noodles and green peas putting the chicken on top and spooning the sauce over it all. May not be the most "authentic" but it tastes delicious and means I don't need a separate vegetable dish.
Loved this dish. A few adjustments: broiled instead of grilled the chicken and used dried chili pepper flakes instead of fresh (what I had on hand). Made a lot of sauce but the sauce tastes so good that isn't a problem. I think the sauce would also be great tossed with rice noodles.
What a lovely recipe! I last had chicken satay with peanut sauce 3 or 4 years ago and have been hankering to try it out for ever so long! There is definitely too much sauce for this amount of chicken I suggest making only 1/3. (I'll be freezing the left over though; it just too good to throw away!) I also suggest tasting your sauce and adding whichever ingredient you feel is lacking. Finally I processed my onions to get that 'minced' requirement and it worked like a bomb!
The only thing I added was 2 tsp of curry powder to the sauce to give it just a bit more depth and a 3 inch piece of lemongrass (took out the lemongrass after cooking sauce for 10 min) I was afraid to add the fish sauce but very glad I did. It does make a difference! Thanks for the great recipe!
This recipe is fantastic! I just made a few modifications to the chicken based on reviews and from looking at other satay recipes. I added about 3/4 tsp each of cumin coriander turmeric and about 1/2 cup of plain yogurt in with the marinade and I upped my chicken to 1.5 lbs of meat. I broiled the chicken strips instead of grilling because my grill-master wasn't home. I made the peanut sauce exactly as written except I used vegetable oil. I served it with rice and used the peanut sauce on my rice as well as dipping the chicken YUM!!!!! I didn't want to stop eating but eventually I had to!!!