Chicken Satay with Peanut Sauce
by the Editors of Easy Home Cooking Magazine
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Chicken Satay with Peanut Sauce
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 thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe follows)
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.
Thick Coconut Milk Substitute
Ingredients:
1/3
cup milk
1
teaspoon cornstarch
1/2
teaspoon coconut extract
Preparation:
1.
Combine milk and cornstarch in small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into small bowl; stir in extract.
This recipe appears in: Thai
