How to Make Thai Chicken Satay Skewers at Home
If you are already planning your Memorial weekend menus, make sure that Thai Chicken Satay Skewers are on it. They are meal prep friendly and so delicious plus they are something different than the usual burgers and brats. And the peanut sauce that gets drizzled on everything is pretty much a winner of a veggie dip for the whole summer. Peanut Free and Whole30 modification included.
What is Baby Bok Choy?
At a quarter the size of regular Bok Choy, baby bok choy are high on the cute factor plus they are much more sweet and tender than their big brothers. They are available at Asian grocers, but I have begun to see them more frequently at well stocked grocery stores of all kinds as well as at Trader Joe’s.
If you find yourself with more than reasonable meal’s worth, there are other ways to prepare them. You can roast them at 425 degrees in the oven for a deep char should you find yourself with inclement grilling weather, you can stir fry them with garlic and red pepper flakes and they can be used raw in salads.
Tips on Making Thai Chicken Satay on Skewers
I have never had luck with not burning skewers for Satays, so these are skewerless. Feel free to use skewers, just make sure they are sturdy and if bamboo or wooden, that you soak them for at least 30 minutes.
What to Serve with Chicken Satay
Grilled Baby Bok Choy - The recipe below includes this in the ingredients and directions. I highly recommend it for a contrast with the sweet spices and coconut milk on the chicken satays.
Rice, or cauliflower rice
Peanut sauce (either storebought or see the variation for Sesame Ginger in this post to make an easy homemade version)
Meal Prep Notes for Chicken Satay
You can make prepare the chicken ahead of time and keep refrigerated for up to 24 hours before grilling. Peanut Sauce can be made 1-2 days ahead and stored for several weeks in the fridge so feel free to double the recipe. If you cannot have peanuts, use almond or sunflower butter and add 1 tbsp sesame oil instead. To Make this Whole30, omit coconut sugar and use apple juice concentrate instead.
Thai Chicken Satay Skewers
Ingredients
- 2 tbsp Thai red curry paste or 1 tbsp ' data-amount-secondary='6 g'>1 tbsp curry powder plus 1 tbsp olive oil mixed into a paste
- 1 cup coconut milk or plain yogurt
- 1 tbsp coconut sugar or maple syrup
- 1 lb chicken breasts cut into 1/2" thick strips
- 1/2 cup peanut butter
- 1/4 cup very hot water
- 3 tbsp coconut sugar (or 2 tbsp maple syrup)
- 2 tbsp coconut aminos
- 2 tbsp rice wine vinegar
- 4-5 baby bok choy
- 1 shallot, chopped
- 3 cloves garlic, minced
- 2 tbsp coconut aminos
- 1/4 coconut sugar (or 3 tbsp maple syrup)
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds and cooked rice (cauliflower or Jasmine) to serve
Instructions
- Mix curry paste, brown sugar and coconut milk. Massage into the chicken and marinate for at least 30 minutes or up to 24 hours.
- For Peanut Sauce, whisk together peanut butter and hot water. Add remaining ingredients and whisk gently until smooth.
- Cut each head of baby bok choy in half lengthwise. Rinse well especially near the core to remove all dirt and sand. Place bok choy, cut side down, on a kitchen towel to get rid of excess water.
- Whisk shallots through sesame oil together in a small pan and cook over medium heat until boiling and slightly thickened.
- Preheat grill. Drain chicken strips and cook over hot grill until cooked through, about 3-4 minutes per side. Remove from grill and cover with foil to keep warm.
- Drizzle bok choy with a little oil the sprinkle with salt and pepper. Grill cut side down for a minute or two until the leaves are slightly charred. Turn over and grill another minute basting with the sauce. Remove from grill and