Posted by Ruth Soukup | Freezer Friendly Recipes, Main Course Recipes | 5
Our theory here at LWSL is that you can never have too many quick & easy freezer meals ready to go, especially ones that use budget-friendly chicken! Of course the same old chicken can get boring fast. This tender, juicy, flavor-packed Easy Chicken Satay is a great way to mix things up! My family couldn’t get enough of the yummy peanut sauce, and I loved that it was another quick & easy freezer meal to add to my rotation!
To make it as part of afreezer cooking day, just split the marinade& chicken into multiple bags, then throw it right into the freezer–no cooking required! Making it ahead of time is not necessary, though, as it is equally delicious just marinated in the fridge for about 30 minutes.
You can use any type of chicken but my familymuchprefers the boneless, skinless chicken thighs, which are a darker, juicier meat and also tend to be cheaper than the boneless skinless breasts. Traditional satay is grilled on skewers, but you can easily skip that step–the flavor will still be the same!
Here is what you need:
1 bunch green onions 1 can coconut milk 2 teaspoons cumin 4-6 cloves of garlic, minced 2 teaspoons brown sugar 1 teaspoon black pepper 1 teaspoon cayenne pepper 1 1/2 teaspoons freeze dried or fresh grated ginger 3-4 pounds boneless, skinless chicken Peanut Sauce 1 cup creamy peanut butter 3-4 cloves garlic, chopped 2-3 tablespoons soy sauce 2-3 tablespoons brown sugar 1/4 cup warm water 1-2 tablespoons milk ( used to re-heat sauce, optional)
Step 1: Chop green onions and set aside. Chop or mince garlic and set aside.
Step 2: Mix together coconut milk, cumin, garlic, ginger, brown sugar, black pepper, cayenne pepper, green onions and garlic.
Step 3: Divide chicken into two gallon size freezer bags (be sure to label bags first!) Divide marinadeinto bags over top of chicken. Freeze until needed.
Step 4: To make peanut sauce; chop garlic and mix with peanut butter, soy sauce, brown sugar and warm water. Divide into 2 bags and be sure to label bags first. Freeze until needed.
Step 5: Thaw chicken; if kabobsare desired, cut chicken into smaller pieces and thread onto skewers.
Step 6: Grill 5-7minuteson one side, then turn over and grill 5-8 minutes longer. Alternate directions: Arrange chickenin casserole dish and bake at 400 degrees for 30-40 minutes.
Step 7: To reheat the peanut sauce, put in a small sauce pan on low and add 1-2 tablespoons of milk. (Depending on how thick you like your sauce) Keep stirring until defrosted and heated through.
Step 8: Serve chicken with peanut sauce and a side of rice.
Easy Chicken Satay
This simple chicken dish is packed with flavor and served with a yummy peanut sauce!
Course Main Course
Cuisine Asian
Keyword Easy Chicken Satay
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Ruth Soukup
Ingredients
- 1 bunch green onions
- 1 can coconut milk
- 2 teaspoons cumin
- 4-6 cloves of garlic minced
- 2 teaspoons brown sugar
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons freeze dried or fresh grated ginger
- 3-4 pounds boneless skinless chicken
Peanut Sauce (for cooking day only)
- 1 cup creamy peanut butter
- 3-4 cloves garlic chopped
- 2-3 tablespoons soy sauce
- 2-3 tablespoons brown sugar
- 1/4 cup warm water
- 1-2 tablespoons milk used to re-heat sauce, optional
Instructions
Chop green onions and set aside. Chop or mince garlic and set aside.
Mix together coconut milk, cumin, garlic, ginger, brown sugar, black pepper, cayenne pepper, green onions and garlic.
Divide chicken into two gallon size freezer bags (be sure to label bags first!) Divide marinade into bags over top of chicken. Freeze until needed.
To make peanut sauce; chop garlic and mix with peanut butter, soy sauce, brown sugar and warm water.
Thaw chicken; if kabobsare desired, cut chicken into smaller pieces and thread onto skewers.
Grill 5-7 minutes on one side, then turn over and grill 5-8 minutes longer. Alternate directions: Arrange chicken in casserole dish and bake at 400 degrees for 30-40 minutes.
To reheat the peanut sauce, put in a small sauce pan on low and add 1-2 tablespoons of milk. (Depending on how thick you like your sauce) Keep stirring until defrosted and heated through.
Serve chicken with peanut sauce.
Recipe Notes
Number of servings (yield): 4
* * *
Do you like your peanut sauce spicy or sweet?
- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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