Skillet Chicken Satay
Skillet Chicken Satay is the answer to your weeknight dinner woes. Fragrant, complex, moist, and completely delicious this dish is unlike anything you've ever tried.
Prep Time10 minutes mins
Cook Time10 minutes mins
Marinating Time30 minutes mins
Total Time50 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Servings: 4
Calories: 200kcal
Marinade
- 1 teaspoon coriander ground
- 1 teaspoon cumin ground
- 1 teaspoon turmeric ground
- 4 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 1 tablespoon lemon zest from 1 lemon
- 2 tablespoon lemon juice
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 2 tablespoon fish sauce
- 2 tablespoon brown sugar
- 1 tablespoon sriracha sauce
Chicken Satay
- 1 pound chicken breast boneless skinless, cut into bite size pieces
- 1 tablespoon olive oil
Optional Garnish
- 1 tablespoon cilantro fresh, chopped
- lime wedges
Create the marinade: Combine all the marinade ingredients together and whisk well, in a large bowl. Add the chicken and toss well. Cover with plastic wrap and refrigerate for 30 minutes to overnight.
Cook the chicken: Heat the oil in a skillet over medium-high heat. Add the chicken and cook until golden brown, and cooked through. Should take about 10 minutes.
Finish the dish: Garnish with lime wedges and cilantro.
Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Calories: 200kcal | Carbohydrates: 9g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 928mg | Potassium: 480mg | Fiber: 1g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1.2mg