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Bat Wing Chicken Satay with Peanut Sauce
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Course Appetizer
Cuisine Asian
Servings 4 people

Equipment

  • Mixing bowl
  • Large skillet
  • Small bowl
  • Skewers

Ingredients
  

  • 1 lb boneless chicken thighs, cut into thin strips
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp brown sugar
  • 8 wooden skewers, soaked in water
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut milk
  • 1 tsp sriracha
  • 2 tbsp chopped peanuts
  • 2 tbsp chopped cilantro

Instructions
 

  • In a bowl, combine the chicken strips with 2 tablespoons soy sauce, 1 tablespoon lime juice, minced garlic, grated ginger, and brown sugar. Toss until the chicken is evenly coated and set aside for 10 minutes.
  • While the chicken marinates, stir together the peanut butter, coconut milk, remaining 1 tablespoon soy sauce, remaining 1 tablespoon lime juice, and sriracha in a small bowl until smooth.
  • Thread the marinated chicken strips onto the soaked skewers, fanning the strips slightly so they resemble wings.
  • Heat a large skillet or grill pan over medium-high heat. Cook the skewers for 3 to 4 minutes per side until the chicken is cooked through and lightly charred.
  • Transfer the skewers to a plate, sprinkle with chopped peanuts and cilantro, and serve with the peanut sauce on the side.

Notes

Soak the skewers well so they do not burn during cooking. If the peanut sauce thickens too much after sitting, stir in a teaspoon of warm water to loosen it. Leftovers reheat well in a skillet over low heat for a minute or two, though the sauce is best fresh.
Course: Appetizer
Cuisine: Asian
Equipment: Mixing bowl, Large skillet, Small bowl, Skewers