Name: How to Make Chicken Satay with Peanut Sauce | Hilah Cooking
Uploaded: 2020-03-25T08:58:06.000Z
Duration: 8 min 48 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I am Hilah, and today on Hilah Cooking I have a really awesome summertime recipe to share

We're making Thai chicken satay with peanut dipping sauce, and this is a really easy recipe

You could do it outside on the grill, or I am going to show you how to do it inside on

a grill pan, and if you're like me and you're kind of lazy and you just love it when your

smoke alarm goes off, so let's get started!

>> Hilah: For the chicken part of our chicken satay I've got two boneless, skinless chicken

breasts here that I just cut each one into quarters lengthwise.

I went ahead and did that because it's kind of gross although it's going to get a little

I am gonna add some soy sauce and some fish sauce.

If you are unfamiliar with this, it smells kind of rank at first honestly, but it adds

a really nice saltiness and just sort of a depth of flavor.

It's not expensive, and it's not really that hard to find, but you could leave it out if

you just like are super-grossed out by fish or something.

I am just gonna eyeball this one since it kind of sticks to the measuring spoon anyway,

and then I am gonna add some turmeric, and this adds a really good bright, yellow color

that this Thai restaurant that I go to a lot, they use turmeric in theirs.

It's almost like a floral, woodsy flavor, but you just use it a lot in Indian cooking.

Anyways, some garlic and some fresh ginger that I just grated with a microplane, so it's

super-tiny pieces, and you could grate the garlic too, and then we just want to toss

Kind of try to get everything distributed evenly.

I am gonna set this aside and let it marinade for about 30 minutes.

In the meantime we're gonna put together our peanut dipping sauce.

For the peanut sauce I've got here some peanut butter.

You could use crunchy or creamy, and if you're paleo, you could totally use almond butter

It won't taste quite the same, but you'll get the same texture, and it'll still be really

I've got a couple of dried chilis that you can adjust this to your liking.

I am just gonna crumble these up sort of coarsely.

If you could find a fresh, red chili, you could mince that up too, and that would be

delightful, and you know I like it spicy, so I put in a couple of them; a little bit

I am just gonna start with half, and then I will give it a taste, and then we can adjust

So and then some coconut milk, and this is a full fat, so you want to make sure you shake

it up really good, but you could also totally use a light coconut milk.

Okay, I want to get this combined, and if you're using like a natural peanut butter

like I did, you might want to add a little bit of soy sauce.

If you're using something that's already got a lot of like salt and sugar added to it,

then you probably, this will probably just be fine.

A lot of Thai cooking is just getting the balance of salty, sweet, and sour right, so

it kind of will depend on your taste buds.

The coconut milk here adds a little bit of sweetness and peanut butter is naturally a

little bit sweet to me, so you just want to clean your finger with your own saliva.

I am gonna add just a couple of drops of soy sauce, and then I will add the other half

Kickin' me in the face with yo' spicy peppers.

Now if you wanted to thin it out a little bit, you could add some warm water too if

you wanted more of a thinner sauce, or if you wanted to use it as a salad dressing which

would be actually really delicious too, or a pasta salad dressing.

I think this gonna be perfecto, and I was right.

I have got my grill pan preheating over a medium-high heat, and while that's getting

I am gonna skewer my chicken strips, so I've got some bamboo skewers that I have just been

soaking in water which is not totally necessary if you're doing it on an inside grill, but

if you're doing it on an outside grill it's really helpful so that the skewers don't light

So, we've got a little chicken chunk, and I like to kind of do it a little in and out,

Kind of like that, and then spread it out sort of as flat as you can like so, and this

marinade is really awesome because you know how easy it is to overcook chicken breasts

This marinade is almost like a brine, so it keeps it really good and moist, not to say

that you should overcook it, but it sure makes it taste better even if you do overcook it

a little bit, like that, it's beautiful, maybe not beautiful, but it will be soon.

Okay, my grill is smoking hot like moi, just kidding.

I am gonna put these guys on, and we're just gonna let these cook for two to three minutes

or until they release easily from the grill, and then we'll flip them over and finish cooking.

Okay, this has been about 2 1/2 , 3 minutes later, and you can see these are really easy

you need to sort of make sure that they're all contacting the grill, that's cool, and

if you need to flip them more than once, make sure that all the sides are done, like, this

little fat one, I'll probably flip it and get the sides done too.

Then that's also cool, but basically you just want to cook them, probably shouldn't take