chicken satay with peanut sauce

recipe derived from carlsbadcravings.com with some changes

ingredients:

1-1/2 lbs of chicken tenderloins or chicken breasts cut into strips

3 tbsps of olive oil

peanut dipping sauce:

1/4 cup of chicken marinade (recipe below)

2 tbsps + of creamy peanut butter

1/4 cup of water

marinade for chicken:

1/4 cup low sodium soy sauce

1/4 cup of packed brown sugar

1 tbsp of chili paste

3 dashes of sesame oil

juice of 1/2 a lime

1 tbsp of fish sauce

1/2 tsp of coriander powder

1/2 tsp of ground ginger

1/2 tsp of garlic powder

1/2 tsp of turmeric powder

supplies:

mixing bowl

small container

plastic wrap or aluminum foil

cast iron pan

plate/serving dish

small mixing bowl and whisk

mini food processor, optional

directions:

in a large mixing bowl, mix the ingredients for the chicken marinade. set aside about 1/4 cup of the marinade for the peanut sauce in a small container. refrigerate until ready to make the peanut sauce. add the raw chicken to the large bowl with the remaining marinade. cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours, up to 24 hours.

when ready to cook the chicken, heat a cast iron pan over medium heat with olive oil. once hot, cook the chicken in batches, about 5-6 minutes per side or until fully cooked. once cooked, remove the chicken from the pan and onto a plate or serving dish and let it rest for a couple minutes. while the chicken rests, mix up the peanut sauce: mix 1/4 cup of the chicken marinade with 2 tbsps of peanut butter in a small mixing bowl with a whisk (or mini food processor if you have one). if you’d like a more peanut taste, add more peanut butter. to smooth out the sauce, add water as needed (you make not need the full 1/4 cup). serve the sauce with the cooked chicken.