A while back I reviewed a Thai cooking class that I took, and this recipe for chicken satays is from that class.  I absolutely love the peanut sauce with its perfectly balanced sweetness and spice, and its creaminess countered by the lime juice.  I had some leftover sauce after my chicken was gone, and I put it in the freezer.  It has been reincarnated this week as a sauce for pasta (served cold) at lunch time- so quick and easy!

A few money-saving tips: I made my own marinade with ingredients I already had at home, instead of purchasing teriyaki sauce.  Also, if you don’t have wooden skewers to do satays, you can just buy thin chicken breast and cook it as is under the broiler (what I did).  It’s delicious either way!

Chicken Satays with Peanut Sauce

Ingredients Cost
1 lb. chicken tenders or thin chicken breast $5.44
1/8-1/4 c. cilantro for garnish $1.50
12 skewers, soaked
Teriyaki marinade
1/2 c. low sodium soy sauce pantry
1/4 c. packed brown sugar pantry
1 1/2 T. extra-virgin olive oil pantry
1 T. grated fresh ginger $0.30
1/4 tsp. pepper pantry
2 garlic cloves, minced $0.10
Peanut sauce
1/2 c. chunky peanut butter pantry
1/2 c. unsweetened coconut milk $0.40
1 T. minced ginger $0.30
1 T. sesame oil pantry
1 T. soy sauce pantry
1 T. brown sugar pantry
1 T. fresh lime juice and zest of one lime $0.89
1/2 tsp. cayenne pepper pantry
2 T. cilantro, finely chopped $0.55
1/2 tsp. salt pantry
1/2 tsp. red pepper flakes pantry
Total cost (5 servings) $9.48
Cost per serving $1.90

Make the marinade by combining all ingredients. Marinate the chicken in it for 2-4 hours. Combine all the peanut sauce ingredients in a sauce pan. Stir over low heat until all the ingredients are mixed. Sauce can be made ahead and refrigerated; serve at room temperature. Soak wooden skewers, if using, and thread the chicken on the skewers. Grill or broil the chicken until done, 2-3 minutes per side. Sprinkle the chicken with cilantro and chopped peanuts if desired, and serve with the peanut sauce on the side.