There are some flavors I am instantly drawn to. My number one flavor profile pick though? It’s gotta be peanut sauce anything. I think that’s why I love thai food so much and even have two different thai peanut chicken recipes on my blog (a pasta dish here and a wrap dish here). When I was browsing A Spoonful of Thyme (my assigned Secret Recipe Club‘s blog) and looking for a recipe to make, I totally honed in on her chicken satay with spicy peanut sauce. It was actually one of the first few recipes on her list and after seeing that, no other recipe stood a chance. Peanut sauce is king and this recipe was just that, top notch.
A Spoonful of Thyme is written by Kate, a mom and wife. As a working mom, she always makes time for her and her family to sit around the table and have dinner together, inviting any of her daughter’s friend who may be over to join them. Food is such a great time to connect with people and she makes sure her family gets the connection in around the table. Her recipe index is outstanding, and while I only made the chicken satay, there are at least a couple hundred recipes in all different categories to pick from. The list has to have something for everyone, I’m sure of it.
Chicken Satay with Peanut Sauce
Adapted from here
- 2 boneless, skinless chicken breast halves
- 2 tbsp soy sauce, divided
- 2 tbsp fresh lime juice, divided
- 1 tbsp sesame oil
- 2 medium garlic cloves, minced
- 1/2 tsp curry powder
- 1/2 tsp each sea salt and freshly ground black pepper
- 1/3 cup crunchy natural peanut butter
- 1/3 cup unsweetened coconut milk
- 1 tsp honey
- pinch of paprika
- Prepare your chicken by cutting the breasts lengthwise into 1/2 inch slices. Cut each slice in half crosswise to make small individual pieces.
- In a medium bowl, mix together 1 tbsp soy sauce, 1 tbsp lime juice, sesame oil, garlic, curry powder, 1/2 tsp sea salt and pepper. Add the chicken, toss well to coat and allow the chicken to marinate at room temperature for at least 15 minutes, or up to 24 hours in the refrigerator.
- Prepare your dipping sauce by coming the remaining 1 tbsp soy sauce, 1 tbsp lime juice, peanut butter, coconut milk, honey and paprika in a small saucepan. Heat on low and whisk occasionally until the ingredients come together. Taste and add salt if needed. If the sauce seems too thick, thin it with 1 tbsp of water.
- To cook the chicken, position an oven rack as close to the broiler as possible and heat the broiler to 500 degrees F. Spread the chicken evening on a baking sheet. Broil for 3-4 minutes, flip the chicken pieces, then broil on the other side for a few more minutes until the chicken is done. Keep an eye on it, the chicken will cook quickly.
- Allow the chicken to cool slightly then serve with the peanut sauce for dipping action.
Kate served her chicken satay as appetizers on a stick. I actually made mine the day before we planned to eat it and just reheated the chicken and peanut sauce, which made for a super fast, simple and delicious lunch for the kids and I. I paired it was a simple green salad topped with some homemade creamy tomatillo dressing (recipe followed here, except I made a homemade ranch seasoning instead of using a packet) and buttered toasted sourdough bread. The kiddos went crazy for the peanut sauce like their mama and I was in peanut sauce heaven the entire meal.
I find you either love peanut sauce or are more meh about it. Where do you fall on the peanut sauce scale? What is your top flavor profile you jump for every time?