Ingredients: |
Ingredients: 2 boneless, skinless chicken breast halves (about 1lb.)
2 tbsp soy sauce
2 tbsp fresh lemon juice
1 tbsp vegetable oil
2 medium cloves garlic, minced
½ tsp curry powder
Kosher salt and freshly ground black pepper
⅓ cup crunchy natural peanut butter
⅓ cup unsweetened coconut milk
1 tsp light brown sugar
Pinch cayenne
About 32 bamboo skewers, soaked in water for at least 20 minutes
Tip: You can marinate the chicken, refrigerated, for up to 24 hours.
Serve with rice and sautéed baby bak choi.
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Directions: |
Directions:1. Remove the chicken tenders, if still attached, and trim any excess fat from the chicken breasts. With a sharp knife, cut the breasts lengthwise into ½-inch slices (you should have about six slices per breast). Cut each slice in half crosswise to make about 32 pieces total. If you have tenders, cut those in half, too
2. Combine 1 tbsp of the soy sauce and 1 tbsp of the lemon juice with the oil, garlic, curry powder, ½ tsp salt, and a few grinds of pepper in a medium bowl. Add the chicken and toss well to coat. Let the chicken marinate at room temperature for least 15 minutes and up to 1 hour
3. Meanwhile, combine the remaining 1tbsp soy sauce and 1 tbsp lemon juice with the peanut butter, coconut milk, brown sugar, cayenne, and ⅛ tsp salt in a small saucepan
4. Position an oven rack as close to the broiler as possible and heat the broiler to high. Thread one chicken piece onto the end of each skewer. Set the skewered chicken on a broiler pan and broil, turning the skewers once halfway through, until the chicken is lightly browned and cooked through, about 7 minutes total.
5. While the chicken cooks, warm the sauce gently over medium-low or low heat. If the sauce seems very thick, thin it with about 1 tbsp water.
6. Let the chicken cool slightly and then serve the satés with the peanut sauce for dipping. |
This recipe for Chicken Satés with Spicy Peanut Sauce is from