Chicken Satay with Peanut Sauce
Kimberly
ingredients
- MARINADE:
- 1 cup plain yogurt
- 1 teaspoon garlic, minced
- 1 tablespoon curry powder
- 1 1/2 lbs chicken breasts, cup in strips
- 20 wooden skewers, soaked in water 20 minutes
- vegetable oil
- butter lettuce leaves
- fresh cilantro
- PEANUT SAUCE:
- 1 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 teaspoons red chili paste
- 2 tablespoons dark brown sugar
- 2 limes, juiced
- 1/2 cup hot water
- 1/4 cup chopped peanuts for garnish
directions
- 1
Marinade: combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl; stir. Place the chicken strips in the marinade and gently toss until well coated. Cover and let the chicken marinade for 1-2 hours.
- 2
Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat. Place oil in a grill pan over medium heat. Grill the chicken 3-5 minutes on each side, until cooked through. Serve on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
- 3
Peanut Sauce: combine the peanut butter, soy sauce, red chili paste, brown sugar and lime juice in a blender; puree. Drizzle in hot water to thin sauce (may not need all of it). Pour the sauce in a serving bowl and garnish with the chopped peanuts.
Source: Kimberly
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