Thai Chicken Satays with Baby Bok Choy

Add this to your summer BBQ repertoire today!

With summer upon us, make sure that Thai Chicken Satay Skewers are on your BBQ list. They are meal prep friendly and so delicious plus they are something different than the usual burgers and brats. The peanut sauce that gets drizzled on everything is pretty much a winner of a veggie dip for the whole summer, too.

What Is Baby Bok Choy?

At a quarter the size of regular Bok Choy, baby bok choy are high on the cute factor plus they are much more sweet and tender than their big brothers.  They are available at Asian grocers, but I have begun to see them more frequently at well stocked grocery stores of all kinds as well as at Trader Joe’s.

If you find yourself with more than reasonable meal’s worth, there are other ways to prepare them. You can roast them at 425 degrees in the oven for a deep char should you find yourself with inclement grilling weather, you can stir fry them with garlic and red pepper flakes and they can be used raw in salads.

Tips On Making Thai Chicken Satay On Skewers

I have never had luck with not burning skewers for Satays, so these are skewerless.  Feel free to use skewers, just make sure they are sturdy and if bamboo or wooden, that you soak them for at least 30 minutes.

What To Serve With Chicken Satay

• Grilled Baby Bok Choy - The recipe below includes this in the ingredients and directions. I highly recommend it for a contrast with the sweet spices and coconut milk on the chicken satays.

• Rice, or cauliflower rice

• Peanut sauce (either storebought or see the variation for Sesame Ginger in this post to make an easy homemade version)

Meal Prep Notes For Chicken Satay

• Make Ahead:

  • You can make prepare the chicken ahead of time and keep refrigerated for up to 24 hours before grilling.

  • Peanut Sauce can be made 1-2 days ahead and stored for several weeks in the fridge so feel free to double the recipe.

• Peanut Sub: If you cannot have peanuts, use almond or sunflower butter and add 1 tbsp sesame oil instead.

INGREDIENTS

Chicken

• 2 tbsp Thai red curry paste or 1 tbsp curry powder plus 1 tbsp olive oil mixed into a paste

• 1 cup coconut milk or plain yogurt

• 1 tbsp coconut sugar or maple syrup

• 1 lb chicken breasts cut into 1/2" thick strips

Peanut Sauce

• 1/2 cup peanut butter

• 1/4 cup very hot water

• 3 tbsp coconut sugar (or 2 tbsp maple syrup)

• 2 tbsp coconut aminos

• 2 tbsp rice wine vinegar

Bok Choy Ingredients

• 4-5 baby bok choy

• 1 shallot, chopped

• 3 cloves garlic, minced

• 2 tbsp coconut aminos

• 1/4 coconut sugar (or 3 tbsp maple syrup)

• 1 tbsp rice wine vinegar

• 1 tbsp sesame oil

• 1 tbsp toasted sesame seeds and cooked rice (cauliflower or Jasmine) to serve

INSTRUCTIONS