Recipe by CaptainCook
"Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce."
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hot pepper sauce
6 (6 ounce)
skinless, boneless chicken breast halves, cut into chunks
6 (10 inch)
Wow, this was so very delicious! I made this using the oven method described in the notes since I didn't feel like starting up my grill. Served it with Thai roti bread (very easy to make). We used the leftovers to make the Satay Chicken Pizza recipe from this site. (I used roti bread instead of pita for the crust which probably tasted even better, IMO. Can't wait to make this recipe again. Thanks, CaptainCook!
Loved this! Followed directions exactly, cut chicken into strips and let marinade for a couple hours, it was so good! My only worry is that my husband will stop taking me to our favorite Thai place once he found out I could make this at home! Paired it with a curry eggplant dish, cucumber salad and rice noodles...Thai heaven! Make this easy and delish!
This is so very excellent! My kids liked it and my husband raved about it! Since I didn't have any lemons, I substituted the juice of 2 limes and added 1/4 c. seasoned rice wine vinegar to make up the rest. I marinaded the chicken breasts for only 1 hour and it still came out very flavorful. My husband prefers to have his chicken well-done, so he grilled for 6 min. per side, which made the chicken a bit dry....I'd stick with the 5 min. per side. Quick, easy and super flavorful recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai-Style Chicken Satay
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 100
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