chicken satay with coconut-peanut sauce

Chicken satay is a food that everyone likes – young, old, picky and adventurous. It also just so happens to be an incredible hors d’oevre that is lean, full of protein, fun to eat (food on a stick!) and bursting with flavor! I really do think that everyone appreciates a healthy option at parties. (But most of them may never even suspect this as “healthy”)

After marinating the cut chicken tenders – recipe from Ellie Kreiger here - I grilled the chicken on the indoor grill. 2nd time using the indoor grill in about 3 years – NOT a purchase I would recommended.

I then set out to make a dipping sauce. Originally I was just going to use the recipe that came along with the satay, but I didn’t want the open can of coconut milk to go to waste so I made a few changes to incorporate it.

Peanut-Coconut Dipping Sauce

  • 1/4 cup chicken broth
  • 1/2 cup coconut milk
  • 1/2 cup peanut butter
  • 1 Tbsp agave
  • 1 clove garlic
  • 2 Tbsp ginger
  • 2 Tbsp reduced-sodium soy sauce
  • juice of 1 lime
  • 1 tsp chili paste

Blend all ingredients.

Comments

  1. says

    i can confirm that those were a great party app. i am glad i have the recipe now!

    food help! so i made panko crusted pork chops with roasted veggies and cheesy polenta last night. it was not the greast meal for many reasons but the polenta was the worst of it. it was the second time i had made it (the first time i tried to bake it to be used as part of an app) and was not impressed (again). the texture is not that big of deal to me i had more of a problem with the gelatin-like form it took after being on the plate for 2 mins. is that normal? any tips on cooking polenta and/or recipes you recommend. i’m seriously considering banning it from my house — i do not see the need.

    help!
    xo mary beth

  2. says

    i can confirm that those were a great party app. i am glad i have the recipe now!

    food help! so i made panko crusted pork chops with roasted veggies and cheesy polenta last night. it was not the greast meal for many reasons but the polenta was the worst of it. it was the second time i had made it (the first time i tried to bake it to be used as part of an app) and was not impressed (again). the texture is not that big of deal to me i had more of a problem with the gelatin-like form it took after being on the plate for 2 mins. is that normal? any tips on cooking polenta and/or recipes you recommend. i’m seriously considering banning it from my house — i do not see the need.

    help!
    xo mary beth

  3. says

    oh wow, I freaking love peanut sauce. I’ve always wanted to make it but never found a good recipe. I’ll definitely try yours, thanks for sharing!

  4. says

    oh wow, I freaking love peanut sauce. I’ve always wanted to make it but never found a good recipe. I’ll definitely try yours, thanks for sharing!

  5. says

    I would love to incorporate coconut milk into more recipes. It is such a nice, naturally sweet addition.

    I don’t know much about these indoor grills. Do they do the job like a BBQ? Are they easy to clean/maintain?

  6. says

    I would love to incorporate coconut milk into more recipes. It is such a nice, naturally sweet addition.

    I don’t know much about these indoor grills. Do they do the job like a BBQ? Are they easy to clean/maintain?

  7. says

    They are kind of a pain to clean, but you do get the grilled marks and it kind of tastes grilled. I originally got it for my bf for Christmas because he LOVES to grill and we can’t 1/2 the year, so I thought it was this brilliant gift – but like I said, we’ve used it twice in the last 2-3 years.

  8. says

    They are kind of a pain to clean, but you do get the grilled marks and it kind of tastes grilled. I originally got it for my bf for Christmas because he LOVES to grill and we can’t 1/2 the year, so I thought it was this brilliant gift – but like I said, we’ve used it twice in the last 2-3 years.

  9. says

    Well, I am by no means an expert on either. I made them a few years ago and we weren’t big fans so I usually stick with grits now. The key (in my mind) to grits is lots of butter, cream and cheese. Go figure! I think with polenta you do have to eat it right away or it will set up and I would try adding more liquid/reducing cooking time a little bit – I did check a book and they said to take off heat right when it starts pulling away from the pan. I might have to try it out soon!

  10. says

    Well, I am by no means an expert on either. I made them a few years ago and we weren’t big fans so I usually stick with grits now. The key (in my mind) to grits is lots of butter, cream and cheese. Go figure! I think with polenta you do have to eat it right away or it will set up and I would try adding more liquid/reducing cooking time a little bit – I did check a book and they said to take off heat right when it starts pulling away from the pan. I might have to try it out soon!

  11. Stef @ moretolifethanlettuce says

    i love ellie krieger recipes! and peanut and coconut are 2 of my fave things, i’ll have to try this with tofu or somethign!

  12. Stef @ moretolifethanlettuce says

    i love ellie krieger recipes! and peanut and coconut are 2 of my fave things, i’ll have to try this with tofu or somethign!

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