Ever have one of those months when you are just anti-kitchen? I’m there. Just keeping it real folks. Summer is here and there about 10,000 berries to pick, a hen house full of chickens, a cattle herd that I enjoy photographing and a house to decorate farm style. If I had a superpower right now at this very moment it would be the ability to avoid the kitchen. My kitchen game has been much like a soup sandwich these last couple weeks.
Occasionally this month, I have meandered through that place called the kitchen and thrown a good meal together, including this absolutely wonderful Baked Satay Chicken (with peanut sauce) which I am finally sharing today. Yep. It’s just been one of those months. My dear sweet husband has made dinner a few times, brought home dinner a few times and we’ve even had the old fashioned child hood favorite PB and J…not to mention a bowl of cereal. Yep, anti kitchen seems to sum it up for this girl’s “current status.”
If you only come to this little piece of the net for food and you don’t come here for my witty banter and real life stories, my apologies. Ha! I will get my stuff together soon. But, for now, I am just going to place this recipe for this completely awesome Baked Satay Chicken (with peanut sauce) right here and call it good. Healthy and light as a Summer meal, you can actually eat it and not roll away from the table.
I hope you enjoy it!
Truly, this little down to earth post about well, life…..doesn’t give this little chicken dish the complete credit it actually deserves. If, you can make it past the banter above, give this Satay Chicken a whirl. You will NOT be disappointed. Scrumptious tasting and healthy. Yummo.
- 12 Wood Skewers
- 4 Chicken Breasts
- 1 Tbsp. Olive Oil
- 1/4 C. Low Sodium Soy Sauce
- 1/4 C. Packed Brown Sugar
- 1 Tbsp. Chili Paste (Found in Asian aisle-Sambal Oelek is what I use.)
- 1 1/2 Tbsp. Lime Juice
- 1 1/2 Tbsp. Fish Sauce (Found in Asian aisle.)
- 1 Tsp. Ground Coriander Powder
- 1 Tsp. Dried Basil
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Turmeric Powder
- 1/2 Tsp. Ground Ginger
- Previously made 1/2 marinade, set aside in the refrigerator.
- 1/2-1 C. Chicken Broth (The amount depends on how thick you want your peanut sauce for serving.
- 4 Tbsp. Creamy Peanut Butter
- Toasted and Chopped Peanuts
- Green Onion, Sliced Thinly
- Combine all the ingredients for the marinade in a medium bowl and whisk. Pour half of the marinade in an air tight container and place in the refrigerator to be used for sauce when you are ready to bake the chicken.
- Pour the other half of the marinade into a large Zip Loc Bag and add the 1 Tbsp. of Olive Oil to the bag.
- Cut your thawed chicken breasts into think 1/2-3/4 inch long strips. Place all the raw chicken strips in the Zip Loc bag with the marinade and olive oil. Seal bag, pressing out all the air. Massage chicken in the bag. Place in the refrigerator and allow to marinade for 6-24 hours. While my chicken is marinating, I also place my wooden skewers in a casserole dish with a little water so they can soak in the water. This can be done 30 minutes before you are ready to bake though.
- Preheat the oven to 350 degrees and weave your chicken strips onto the soaked wooden skewers (about two long strips per skewer). Set the chicken strips in a row onto a cookie sheet sprayed with avocado or canola oil.
- Bake for 5-6 minutes, turn the skewers over, and bake for another 5-6 minutes or until the internal temp reaches 165.
- Add the previously reserved 1/2 marinade to small heavy bottomed sauce pan. Heat on med/high to a small boil. Boil for about 30 seconds while stirring. Turn the heat to low and add the creamy peanut butter. Continue stirring until the peanut butter is combined in with the marinade/sauce. If your sauce is thick, add the chicken broth to the mixture a little at a time and whisk to combine until your sauce is the consistency you desire.
- Once your chicken is baked, serve the skewer with the sauce while hot. Can be served over rice or veggies with optional green onion garnish and/or toasted-chopped peanuts.
- Note-This Satay Chicken is also wonderful grilled on the barbeque. Just make sure the internal temp reaches 165 degrees on a med/high grill for 4-6 minutes each side.