Tuesday, July 8, 2014

Chicken Satay with Peanut Sauce

The peanut sauce really makes this dish...the chicken is pretty darn good, but the sauce is phenomenal.  You'll probably end up with some extra sauce but that's ok because it is so good with so many things, you won't have trouble finding other foods to eat it with.  If fish sauce isn't something you generally keep on hand, you can use some additional soy sauce instead (but I would say just go all out and get the fish sauce...it keeps for a year or two so even if you only use it for this recipe, you can use it up).

Chicken Satay with Peanut Sauce

Number of Servings: 8
Time to Prepare: 4 hours 30 minutes (including marinating time)


Chicken
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 2 Tbsp soy sauce
  • 1 large shallot, sliced thin
  • 2 cloves garlic, minced
  • 1 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 1 tsp lime zest
  • 1 Tbsp minced fresh ginger
  • 2 pounds chicken breasts or thighs, cut into 1" wide strips
  • 4 Tbsp minced cilantro
  • 1/4 cup peanuts, chopped
In a medium-sized bowl, whisk together chicken broth, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger.  Add the chicken strips and marinate for 4 hours.  While chicken marinates, may peanut sauce (see below).

Twenty minutes before the marinade time is up, soak 16 (8") bamboo skewers in water.  After the skewers are done soaking, thread the chicken onto the skewers.  Grill over medium high heat, two to three minutes per side, until cooked through.  Garnish with cilantro and peanuts and serve with peanut dipping sauce.

Peanut Sauce
  • 1/2 cup peanut butter
  • 1/4 cup chicken broth
  • 2 Tbsp soy sauce
  • 1 1/2 Tbsp brown sugar
  • 1 1/2 Tbsp minced fresh ginger
  • 2 Tbsp lime juice
  • 1 tsp minced garlic
  • 1/4 to 1/2 tsp crushed red pepper
  • 1 tsp red curry paste
  • 1 medium shallot, roughly chopped
Combine all ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to serve.

Source: adapted from foodnetwork.com
Produce Used: Shallot, garlic, lime, ginger, cilantro

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