There’s something wonderfully enchanting about Thai street food—the symphony of sizzling sounds, the rich aromas wafting through the air, and the vibrant, colorful displays of culinary artistry. Today, we bring this experience into your home with a Thai Chicken Satay Recipe that perfectly captures the essence of those bustling food markets. This recipe isn’t just about delicious food; it’s about creating moments and memories in the kitchen. Gather your family around, let everyone take part in threading chicken onto skewers, and watch as these golden, flavorful treats unite you all in the joy of cooking together.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 500g (1 lb) chicken breast, cut into thin strips
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 2 tablespoons brown sugar
- 1 cup coconut milk
- Skewers, soaked in water for 30 minutes
- Chopped peanuts and cilantro for garnish
- Lime wedges for serving
- Peanut sauce, for dipping
Instructions
- In a large bowl, combine soy sauce, fish sauce, minced garlic, grated ginger, turmeric powder, ground coriander, brown sugar, and coconut milk. Mix well to create the marinade.
- Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
- Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken strips onto the soaked skewers.
- Grill the chicken skewers for about 3-4 minutes on each side, or until the chicken is cooked through and has a beautiful golden-brown color.
- Serve the chicken satay with a generous bowl of peanut sauce for dipping. Garnish with chopped peanuts and fresh cilantro. Add lime wedges on the side for a zesty burst of flavor.
Helpful Tips
- If you don’t have a grill, you can use a broiler or stovetop grill pan.
- For a spicier kick, add a teaspoon of red chili flakes to the marinade.
Storage Instructions
Store any leftover chicken satay in an airtight container in the refrigerator for up to 2 days. Reheat on a grill or in a hot skillet before serving.
Ingredient Substitutions
- You can use chicken thighs instead of breasts for a juicier texture.
- Coconut aminos can be used in place of soy sauce for a soy-free option.
Pairings
This Thai Chicken Satay pairs beautifully with a side of jasmine rice, a crisp Thai cucumber salad, and a refreshing glass of iced lemongrass tea.
At Zynahz, we believe that every meal is an opportunity to create lasting memories filled with joy and creativity. We hope this Thai Chicken Satay Recipe brings a touch of exotic charm to your table and inspires you to share it with those you love. Share your culinary creations with us on social media, tag us, and let us be part of your delicious journey. Explore more on Zynahz, sign up for our newsletter, and let’s keep the flavorful adventures going! Happy cooking!
