Peanut Chicken Satay With Ginger Vinaigrette

How about something different for tonight’s dinner that’s still easy on the budget?

Yield: 4 servings

Prep time: 5 minutes

Marinating time: 2 hours, or overnight

Cook time: 6 minutes 


  • 1 lb. chicken breast, cut into thin strips
  • 4 flour tortillas

For marinade: 

  • 1 tablespoon peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 clove garlic, crushed
  • ¾ teaspoon curry powder

For vinaigrette: 

  • 2 cloves garlic
  • ¾ tablespoon fresh ginger
  • 2 green onions
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 4 tablespoons extra-virgin olive oil


  1. In a small bowl, whisk marinade ingredients together until smooth. Marinate chicken in the mixture and refrigerate for at least two hours or up to two days.
  2. In a food processor or with a hand blender, blend all vinaigrette ingredients.
  3. When ready to use chicken, remove from marinade and discard marinade.
  4. Heat a grill pan over medium-high heat and cook chicken strips for 3 minutes per side or until cooked through.
  5. Fill each tortilla with chicken satay and dip into vinaigrette.

Tip: You can stuff some rice into the tortillas or an even more filling meal!

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