Thai Chicken with Spicy "Peanut" Sauce (Whole30). Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this Hard to make less, also this recipe uses a whole can of coconut milk. Keywords: Chicken satay skewers, Thai chicken satay, Thai peanut sauce. These easy, flavorful Thai inspired chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce My husband is obsessed with coconut milk and peanut sauce, so I thought I'd surprise him with his favorite appetizer, and serve it as a main dish.
But the fact that this recipe is packed full of. Original Bisquick® mix provides a simple addition to this Thai chicken served with spicy peanut sauce. A flavorful meal to surprise your guests with! You can cook Thai Chicken with Spicy "Peanut" Sauce (Whole30) using 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Thai Chicken with Spicy "Peanut" Sauce (Whole30)
- It's 1 of date.
- You need of water.
- It's 1 clove of garlic, pressed.
- Prepare 1 tbsp of fresh ginger, finely grated.
- It's 1/4 cup of sunflower butter.
- Prepare 1/2 of of a lime, juiced.
- You need 4 tbsp of coconut aminos.
- You need 1 tbsp of sesame oil.
- Prepare 1/8 tsp of salt.
- You need of red pepper flakes.
- You need 4 tbsp of extra virgin olive oil.
- Prepare 1 lb of chicken tenders.
- You need of salt and pepper.
- It's 2 of medium zucchinis, spiralized.
- Prepare 1 handful of carrot shreds.
- Prepare 1 of yellow bell pepper, thinly sliced.
- It's 1 of orange bell pepper, thinly sliced.
Spicy peanut sauce is the perfect match for these Thai-marinated grilled chicken strips. The fish sauce was really overpowering on the chicken and the peanut sauce just tasted like thin peanut Also prepare for your whole house to smell like fish sauce. Thai Peanut Sauce is a rich creamy sauce that can have small chunks of peanuts as well. It is sweet, tangy, and a little spicy, with a strong peanut flavor.
Thai Chicken with Spicy "Peanut" Sauce (Whole30) instructions
- Put a date in a small cup and add enough water to completely cover the date. Microwave on high for 1 minute and allow the date to soak until the date is needed later..
- In a small bowl, whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil and salt..
- Remove the date from the water. Cut the pit out of the date and discard. With a fork, smash the date until it turns into a paste. Whisk date paste with the rest of the "peanut" sauce..
- Add a dash of red pepper flakes to sauce..
- In a skillet, warm 2 tbsp of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes or until cooked thoroughly. Remove chicken from skillet and set aside to rest and cool..
- In the same skillet, add the remaining 2 tbsp of olive oil. Toss zucchini, carrot shreds, and sweet peppers to the oil. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and slightly soften..
- Dice the chicken and toss with the veggie noodles. Stir in the sauce just before serving..
Preheat the grill to direct medium heat. Weave each tender onto a skewer and lay on a. This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. I will probably use the suggested amount next time - I think it will be zippy without being unbearably spicy. With those adjustments, I was really enjoying my plate of chicken (on a bed of rice, of course.