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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Chicken Satay with Peanut Sauce
Yield: Makes 6 servings
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 finely chopped onion
1
teaspoon paprika
1
tablespoon finely chopped fresh cilantro
Preparation:
1.
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.
2.
Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.
3.
Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.
4.
Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.
5.
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.
6.
Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.
7.
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.
8.
Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.
This recipe appears in:
Thai
