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Chicken Satay with Peanut Sauce
Made by: Nancy Sweet, LLCC
3 boneless chicken thighs, cut into strips
1 cup plain yogurt
1 tbsp. fish sauce
1 tbsp. sriracha
1 tbsp. curry powder
2 garlic cloves, smashed
Salt and pepper
1 cup peanut butter
2 tsp. sriracha
1 tsp. fish sauce
1/4 cup soy sauce
Juice of 2 limes
2 tbsp. brown sugar
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Whisk together yogurt, fish sauce, sriracha, and curry powder. Add chicken and let marinate in refrigerator up to 2 hours.
In meantime, soak 12 bamboo skewers in water. Once chicken has had time to marinate, shake off excess marinade and thread chicken onto skewers.
To cook chicken, grill for 3-5 minutes per side on a hot grill or with a broiler in the oven until cooked through. Serve with peanut sauce.
Puree all ingredients in blender, except hot water and peanuts. While the blender is running, slowly add the hot water to thin out sauce. Serve with satays and garnish with peanuts.
This recipe aired October 1, 2013.
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