Chicken Peanut Satay +
Arugula Salad
Whoa, this is a good one! If you love spicy and sweet peanut anything you will LOVE this recipe.
The marinade gives the chicken tons of flavor and after a quick grill of the skewers, you top it all with a gingery peanut dressing. The arugula, pea sprouts and cilantro make a huge impact too.
It’s sometimes hard to eat with skewers but it also makes the meal all the more interesting. Serve with extra dressing on the side and dig in.
Don't be scared
Yes, the ingredients list is long. BUT so worth it. I’m sure you already have many of the staple ingredients in your pantry – plus some fresh ginger, garlic and thai red peppers. It really makes a difference in the end result.
For the marinade, toss everything together with the chicken and just let it sit in your refrigerator for at least 6 hours.
The sauce or dressing, is simply mixed together. I added a bit more warm water to thin it out so that it pours easier and coats the chicken and arugula nicely.
Two more of my favorite salads.
Remixed Chicken Peanut Satay Arugula Salad
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
Marinade
- 1 can full fat unsweetened coconut milk
- 1/3 cup coconut aminos (soy sauce works too)
- 1 teaspoon sriracha hot sauce
- 1 tablespoon fish sauce
- 1 tablespoon turmeric powder
- 1 teaspoon cumin
- 1 heaping tablespoon fresh ginger, roughly chopped
- 3–4 garlic cloves, roughly chopped
- 1 shallot, roughly chopped
- 1/3 cup packed brown sugar
- 1 thai red pepper, small diced
- 2 pinches red pepper flakes
- 2 tablespoons fresh cilantro, chopped finely
Dressing
- 1/2 cup creamy high quality peanut butter
- 2 teaspoons seasoned rice wine vinegar
- 1/4 cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 heaping tablespoon fresh ginger, finely minced
- juice from 1 lime
- 3 tablespoons or more warm water
Chicken + Salad
- 3–4 boneless skinless chicken breasts, cut into very thin slices
- 3 large handfuls arugula
- 2 small bunches pea sprouts
- 1/3 cup roughly torn cilantro leaves
- 1/4 cup chopped peanuts
- 1/2 red bell pepper or thai red pepper, small diced
- wooden or metal skewers
Instructions
- For the marinade, combine all the ingredients into a bowl. Add in the chicken slices and toss to coat with tongs or a fork. Cover with plastic wrap and let sit in your refrigerator for 6 hours (or more).
- To make the dressing, combine all the ingredients together in a bowl. Whisk to combine and add in small amounts of warm water at a time until your desired consistency is reached. Pour into a container with a lid and set aside.
- When your are ready to cook, place 2-3 chicken pieces on each skewer. Repeat this process until all the chicken is on the skewers. Discard the marinade.
- Heat up a large pan over high heat or your grill. If using a pan, add in a few teaspoons of coconut oil (or oil of your choice).
- When the pan is hot, add in 3-5 skewers at a time onto your pan. Make sure that all the chicken on the first side is touching the pan. Cook until the sides start to become white. Flip over and cook for another 3-4 minutes or until the chicken is fully cooked. Remove from the pan or grill to a plate. Repeat until all the chicken skewers are cooked.
- To assemble the salad, place the arugula in a serving bowl or plate, place a couple skewers on top. Spoon some of the dressing on top of the chicken and sprinkle with the pea sprouts, cilantro leaves, chopped peanuts and red pepper. Enjoy.
Notes
The dressing can be made ahead of time and put in the refrigerator. When its time to use it, simply add a bit more warm water to freshen it up and smooth it out.
- Prep Time: 360
- Cook Time: 20
- Category: chicken
- Method: grill
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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