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Chicken Satay With Peanut Sauce

By Heather
Peanut sauce is king and this recipe was just that, top notch.
Prep: 10 minutes
Cook: 10 minutes
Marinate Time:: 15 minutes
Total: 35 minutes
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Ingredients 

  • 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 tsp honey
  • pinch of paprika

Instructions 

  • 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.
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