It’s an unspoken rule that any food we make, we are required to pay a food tax. We have two dogs and two cats and whenever we sit down to eat, we are surrounded by animals levying food tax. So nothing makes our animals happier than a giant batch of curry chicken satay that we can share with them. Conversely, nothing makes my husband unhappier than dry, overcooked chicken.
Today’s recipe is the modified version of a popular chicken satay recipe I found on Allrecipes. Though delicious, the original recipe can be a bit time-consuming, especially if we’re making 20 servings at a time (kodiak bear alert). Also, without the dipping sauce, the chicken may seem a bit dry. After experimenting four or five times with grilling, pan-frying, and baking, the following version is the easiest and tastiest.
Makes 10 strips
Prep: 20 Minutes
Cook: 20 Minutes
Ready: 40 Minutes to 24 Hours (the chicken can be marinated anywhere from 1 to 24 hours. I usually marinate it overnight for optimal flavor)
- 3/4 pound skinless, boneless chicken breast halves cut into one-inch strips
- 1 clove garlic minced
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 2 teaspoons low sodium soy sauce
- 3 tablespoons curry powder
- 2 teaspoons Stevia
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- Stir together garlic, coconut milk, lemon juice, soy sauce, curry powder, Stevia, salt, and pepper until Stevia has dissolved and the marinade is thoroughly mixed.
- Toss marinade with chicken, cover, and marinate in refrigerator for at least 2 hours. I usually marinade it overnight.
- Preheat oven to 400 degrees.
- Line baking pan with foil and space chicken breast strips (with marinade) evenly on the pan.
- Place baking pan on the top rack of the oven.
- Bake chicken for 20-25 minutes or until the juices run clear and the internal temperature measured with a food thermometer is at least 165 degrees Fahrenheit.
- Take chicken out of the oven and let cool for few minutes. Then let the nom nom noms begin!