How to Make Jet Tila's Chicken Satay with Peanut Sauce | Ready Jet Cook | Food Network

Jet Tila’s chicken satay is soo juicy from a coconut milk marinade! You'll end up eating the peanut sauce by the spoonful 😋 New episodes of #ReadyJetCook dropping each Thursday!
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On #ReadyJetCook, Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.

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Chicken Satay with Peanut Sauce
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min (includes 20 minutes soaking time)
Active: 40 min
Yield: Ten to fifteen skewers (2 to 4 servings)

Ingredients

Peanut Sauce:
2 tablespoons (30 ml) vegetable oil
1 tablespoon (16 g) red curry paste, plus more if desired
2 cups (490 ml) coconut milk
2 tablespoons (30 g) chunky peanut butter, plus more if desired
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 g) sugar, plus more if desired
1/2 teaspoon rice vinegar

Chicken Satay:
1/4 cup (60 ml) coconut milk
1 tablespoon (15 g) curry powder
1 tablespoon (15 g) kosher salt
1 tablespoon (15 g) sugar
1 1/2 teaspoons (8 g) freshly ground black pepper
1 teaspoon garlic powder, plus more if desired
2 pounds (900 g) boneless, skinless chicken breast
Ten to fifteen 6-inch bamboo skewers, soaked in water for at least 20 minutes and up to overnight
Vegetable oil or nonstick cooking spray, for greasing

Directions

Make the Peanut Sauce: Heat the oil in a small saucepan over high heat until hot. Add the curry paste and cook, stirring, until very fragrant and thick, about 1 minute.

Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over. Add the peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.

Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm while you make the chicken satay. (See Cook's Note.)

Make the Chicken Satay: Place the coconut milk, curry powder, salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.

Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick. Transfer to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.

Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.

Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray. Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes. Serve the chicken satay with the peanut sauce on the side for dipping.

Cook’s Note
The peanut sauce can be refrigerated for up to 5 days. Rewarm before serving, stirring in a few tablespoons of hot water if it's too thick.

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How to Make Jet Tila's Chicken Satay with Peanut Sauce | Ready Jet Cook | Food Network

[cyberpunkcentral]

Jet is just a natural born teacher.

I have yet to watch an instructional video from him I did not thoroughly enjoy and learn a TON from.

He combines a simplicity of explanation with an easy breadth of knowledge, and I, for one, feel luckier having experienced it.

Give this man his own real show, FN! 🥰

[beccainalaska]

By far my favorite cooking host, he explains everything so perfectly and clearly.

[jackwalkerhunts]

This is probably one of the best cooking videos I’ve watched. I like his pace, his voice, and the relaxed delivery

[nicolasj.hendrichs]

Thank you Chef Tila for your generosity in sharing you understanding of asian cuisine.

[adamw]

Unbelievably good! I just made it for myself. Wife's not home to tell me what to do and how to cook. I only listen to Jet.

[wascallywabbit]

These look delish....Thanks for sharing the recipe along with the tips n tricks

[lrude]

Thank you, Chef Jet Tila, for teaching me how to cook better meals for my family .

[nganboi]

Jet Tila's cooking tutorial must be one of my favorites on Youtube! Keep it going man you're amazing

[Kimqver]

Very good and clear instruction thank you so much ❤❤.

[kimdrh]

My all time favorite dish..And I grilled my sour dough bread And dipped
it in the sauce as well..🙌..next I'll try it with the big shrimp 💕 thank u so much!!!. It reminds me of when I'm in Vegas..At lemongrass restaurant...🌻🌼🪷

[EmilyJelassi]

These look delicious. Thank you so much for sharing the recipes!!

[Mrs.Arado]

These look awesome and great cooking tips and info 😊

[pjanoo]

I like this chef, Its like how I cook. Good food is all about chemistry, geometry of the food and technique and patience

[tradergirl]

im making these. I wish you gave us through cucumber salad recipe too..

[AuditRecon]

Will be duplicating this recipe on Tuesday for a wedding tasting. Thank you.

[jimestus]

Great work. Can you recommend either a brand or type of curry powder you used? Not the paste, but the powder, thanks.

[sharoljessy]

Can I make the peanut sauce the previous day and microwave it before using?

[Darkangel-A-cz]

I'll definitly be doing this, as previously I've just mixed peanut butter and sweet chilli sauce

[serenetiv]

I just thought about making satay a couple hours ago! So thank you for the recipe I now don't have to look up x3

[MELLOWFELLO]

My Indonesian step father used to make these when I first married his daughter, memories