"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken Satay with Peanut Sauce Recipe

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This recipe for Chicken Satay with Peanut Sauce, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billy Curran
Added: Saturday, November 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CHICKEN SATAY
2lbs. chicken (about 4 boneless skinless chicken
breasts)
6 Tbls. soy sauce
2 Tbls. sesame oil
2 Tbls. dark brown sugar
4 Tbls. rice wine vinegar
4 cloves minced garlic
1/2 tsp. chili pepper flakes
2 Tbls. honey

PEANUT SAUCE
1/4 c. creamy peanut butter
2 Tbls. soy sauce
1 tsp. dark brown sugar
1/8 tsp. cayenne pepper
1/3 c. coconut milk
1 Tbls. hot water

Directions:
Directions:
Cut chicken breast into 1 in by 5 in strips, set aside. Combine all other ingredients in a bowl. Place chicken in a ziploc freezer bag, pour soy mixture into bag with chicken. Gently toss to coat well. Refrigerate for at least 30 minutes but can be done up to 24 hours ahead of time.

Prepare grill. Soak wooden skewers for 20 minutes in water (this will prevent them from burning). Carefully thread chicken strips onto skewers. Place skewers on a grill rack and cook about 3 minutes per side or until chicken is done and slightly charred. Serve immediately.

For Sauce: in a small bowl use wire whisk and combine all ingredients together until smooth and blended. Serve with chicken as a dipping sauce.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes plus marinating time
Personal Notes:
Personal Notes:
I have found that the chicken really needs to marinate for 24 hours.

 

 

 

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