Chicken Satay is one of those dishes that I love eating but never think of making. Recently, I was reminded (more like told) of this dish by one of my very close friends. Her husband is a business mentor of mine and he helped me with the wording of PlayMore’s (my corporate wellbeing company) new brochure. And yes, she helped, as well. (credit where credit is due)
SO, as a thank you, I offered to cook them something.
” How about something with peanut butter?” Nancy asked.
“You want gluten-free cookies?” My first thought is always cookies when it comes to peanut butter.
“No. I was thinking more like chicken satay.”
“So, you want me to make you chicken satay.”
“You couldn’t have just asked for that in the first place?!”
I like this version because the chicken is marinated in ginger and sesame oil and is great on it’s own. Plus, you can NOT use skewers and just bake chicken breasts whole-marinated, of course-and still use the sauce.
The sauce has the nice touch of fresh cilantro in it, which I like. Personally, I like my sauce a little spicy, so I add a few drops of Sriracha. This version is the basic one. Not spicy at all, but very flavorful. Add heat as you see fit.