Recipe Details

  1. In a medium bowl combine together peanut butter, soy sauce, vinegar, fish sauce, garlic and ginger. Whisk until smooth. Reserve 1/2 cup of sauce.
  2. Place chicken and remaining sauce in a resealable bag. Gently massage chicken with sauce in the resealable bag. Refrigerate for 30-60 minutes to marinate.
  3. Grill over high heat until cooked through (165F).
  4. Serve with reserved sauce as a dip.

CHEF’s TIP!

Use the Thai peanut sauce on portabella mushrooms for a vegetarian twist.

Sauce can be used as a pad thai sauce.

Try the chicken satay with lettuce wraps.

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