Chicken Skewers with an easy, no-cook Peanut Dipping Sauce

These Chicken Satay Skewers are loaded with just the right amount of unique flavour that your family will love. You can toss these on a grill or fry them up in a pan, making them a simple weeknight favourite any time of year!  Serve these with my delicious, no-cook, creamy peanut sauce and that relentless question: ‘What to make for dinner?’ is solved! 

The best part about this recipe is its flexibility.   Not only do these only take 30 minutes to pull together from start to table, but you can make these up to 3 days in advance… or even freeze them to have on hand in the future (just thaw them in the refrigerator overnight before you want to serve them).   

Also, I like anything that can be served on a stick and added to the hand-held category of meals.  It means that they are transportable for when you are racing to get out the door for soccer practice or curriculum night (hello September!).

View this post on Instagram

A post shared by Christie’s Lovestory | yoga | recipes | lifestyle (@christies.lovestory)

Chicken Skewers with an easy, no-cook, Creamy Peanut Dipping Sauce

Ingredients:

• 10 bamboo skewers

• 8-10 chicken thighs, cut into bite-sized pieces

• 1 tbsp mild curry powder

• 1/4 cup coconut milk

• 1 tsp salt

• 1 tsp black pepper

• 2 tbsp olive oil

  For the no-cook Peanut Dipping Sauce:

• 1/2 cup natural smooth peanut butter

• 1/4 cup sweet chilli sauce

• 1 tbsp soy sauce or tamari

• 2 tbsp lime juice

• 2–3 tbsp water

• 1 tbsp crushed peanuts

Directions:

1. Soak the skewers in water for 10 minutes while you prepare the remaining ingredients.

2. Place the chicken, curry powder, coconut milk, salt, and pepper in a large bowl. Toss to coat. Thread the chicken onto the skewers(4-5 pieces on each skewer).

3. Heat the olive oil  in a large frying pan over medium-high heat. Cook the chicken in batches for 8-10 minutes, turning occasionally.

4. Combine the peanut sauce ingredients in a small bowl using a whisk. Add water until the sauce is creamy and at your desired consistency. It can be warmed on the stove if preferred (2-3 additional tablespoons of water will be required).

5. Pile the chicken satay onto a platter. Serve a bowl of the dipping sauce on the side, scatter with crushed peanuts. Serve with lime wedges, steamed rice, cucumber slices, steamed edamame, red onion slices, and cilantro.

NOTES:
MAKE AHEAD –  Refrigerate marinated skewers for up to 3 days. Freeze for up to 3 months. Thaw in the fridge overnight. Cook as per the recipe. Prepare the sauce and refrigerate for up to 3 days. Freeze for up to 3 months. Thaw in the fridge overnight.

Did you try this recipe? I always love to hear how it went for you! Leave me a comment below. Thank you!