Chicken Satay
Gayle
Remember to soak the wooden skewer sticks for at least 1 hour before using them so they don’t burn/scorch.
ingredients
- 4 boneless, skinned chicken breast halves
- Marinade:
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1" piece gingerroot, peeled and grated
- 2 T soy sauce
- 2 t chili powder
- 1 t ground cilantro
- 2 t dark brown sugar
- 1 T lime juice
- 1 T veg. oil
- Sauce:
- 1 1/4 C coconut milk
- 1/3 C crunchy peanut butter
- 1 T fish sauce
- 1 t lime juice
- salt and pepper
directions
- 1
1. Trim any fat from the chicken, then cut it into strips about 3" long.
- 2
2. To make the marinade, place all the ingredients in a shallow non-metallic dish and mix well. Add the chicken strips and turn in the marinade until well coated. Cover and leave to marinate for 2 hours or overnight in the refrigerator.
- 3
3. Remove the meat from the marinade and thread the pieces, concertina style, onto bamboo or thin wooden skewers.
- 4
4. Broil the chicken satays for 8 - 10 minutes, turning and brushing occasionally with the marinade, until cooked through.
- 5
5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce, and lime juice in a saucepan. Bring to a boil, then cook for 3 minutes. Season to taste and serve with cooked satays.
Source: Epicurious
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