Chicken Satay with Peanut Sauce
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Chicken Satay with Peanut Sauce
YIELD Makes 6 servings
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INGREDIENTS
| 1/2 | cup lime juice |
| 1/3 | cup reduced-sodium soy sauce |
| 1/4 | cup packed brown sugar |
| 4 | cloves garlic, minced |
| 1/4 | teaspoon ground red pepper |
| 3 | boneless skinless chicken breast halves (about 1-1/4 pounds) |
| 18 | bamboo skewers (10 to 12 inches long) |
| 1/4 | cup chunky or creamy peanut butter |
| 1/4 | cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe) |
| 1/4 | cup finely chopped onion |
| 1 | teaspoon paprika |
| 1 | tablespoon finely chopped fresh cilantro |
PREPARATION:
- Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.
- Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.
- Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.
- Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.
- Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.
- Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.
- Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.
- Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.
This recipe appears in:
Thai
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