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Chicken Satay - 2 Recipe - Cooking Index

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Chicken Satay - 2

Type: Chicken
Courses: Sauces
Serves: 9 people

Recipe Ingredients

1 tablespoon 15mlLight brown sugar
1 tablespoon 15mlCurry powder
2 tablespoons 30mlCrunchy peanut butter
1/2 cup 118mlSoy sauce
1/2 cup 118mlFreshly squeezed lime juice
2   Garlic cloves - minced
  Crushed dried chile peppers
6   Chicken breast halves - boned, skinned, and cut into 1/2" wide strips
  Peanut Sauce
2/3 cup 131g / 4.6ozCrunchy peanut butter
1 1/2 cups 355mlCoconut milk - unsweetened
1/4 cup 59mlLemon juice - freshly squeezed
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlMolasses (or brown sugar)
1 teaspoon 5mlFresh ginger root - grated
4   Garlic cloves - minced
1/4 cup 59mlChicken broth
1/4 cup 59mlHeavy cream
1   Cayenne pepper
  Lime zest - grated
6   Fresh cilantro sprigs

Recipe Instructions

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

Bill Wight


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