Japanese-Style Chicken Satay
A creative twist on the classic Southeast Asian dish, featuring Japanese flavors and grilled to perfection.
Ingredients
- ●1 pound boneless, skinless chicken breastscut into 1-inch pieces
- ●1/4 cup coconut milkfull-fat
- ●2 tablespoons grated gingerfresh
- ●2 cloves garlicminced
- ●2 tablespoons soy saucelow-sodium
- ●1 tablespoon brown sugar
- ●1 tablespoon sesame oil
- ●1/4 cup green onionschopped, for garnish
- ●1/4 cup toasted peanutschopped, for garnish
Instructions
- 1
In a large bowl, whisk together coconut milk, ginger, garlic, soy sauce, brown sugar, and sesame oil.
- 2
Add the chicken to the marinade and mix to coat. Cover and refrigerate for at least 2 hours or overnight.
- 3
Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray with cooking spray.
- 4
Thread the marinated chicken onto skewers, leaving a small space between each piece.
- 5
Place the skewers on the prepared baking sheet and roast for 12-15 minutes, or until cooked through.
- 6
Meanwhile, toast the peanuts in a small dry skillet over medium heat, stirring frequently.
- 7
Garnish with green onions and toasted peanuts. Serve hot.
- 8
Serve with steamed rice or noodles, if desired.