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Chicken Saytay Recipe

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This recipe for Chicken Saytay is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless skinless chicken breast
1 small sweet onion
1 clove garlic
2 tbsp. fish sauce
2 tbsp. brown sugar
3 tbsp.cooking oil
½ cup crunchy peanut butter
¾ cream of coconut or coconut milk
2 tbsp.Thai sweet chili sauce
1 tsp. lemon grass powder
Directions:
Directions:
Thinly slice chicken into ribbon like strips ¼ inch wide. Thread on bamboo skewers that have been soaked in water for 30 minutes. In the food processor combine onion, garlic, fish sauce, and half of brown sugar and process to a smooth paste thinning with water as needed.
Pour over chicken and cover with plastic wrap. Marinate for 3 to 4 hours turning skewers several times.
In a small sauce pan combine rest of brown sugar, 3 tbsp. cooking oil, 2 tsp. sweet chili sauce, 1 tbsp. lemon grass powder, coconut cream, and peanut butter. Cook over medium heat stirring until smooth. Cool.
Grill skewers over medium heat or bake or place on a grill pan and broil in the oven. Serve hot or room temperature with dip.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Preparation time: 25 minutes.
Marinating time: 3 to 4 hours.
Makes 24 skewers or 6 servings. Rather than threading on skewers the chicken can be cut in small pieces and broiled or stir fried. Use tooth picks to pick up chicken pieces and dip in sauce or serve with sauce over rice. Commercial peanut sauce will do for dipping.

 

 

 

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