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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Satay Recipe

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This recipe for Chicken Satay is from Karen's 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:  
Chicken:
1/2 cup coconut milk
1 tsp fish sauce
2 tsp curry powder
1 tsp turmeric
1 tsp ground cumin
1 tsp sugar
1 tbsp chopped fresh cilantro
1/4 tsp salt
1/4 tsp pepper
2 pounds boneless, skinless chicken breast, cut into 16 thin strips

Sauce:
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon crushed red pepper
2 tablespoons sugar
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
1/2 cup smooth peanut butter
1/2 cup low-sodium chicken broth
crushed peanuts
Directions:
Directions:
1.) Make chicken: Whisk coconut milk, fish sauce, curry, sugar, cilantro, turmeric, ground cumin, salt and pepper. Put chicken in a large bowl; pour in marinade and rub marinade into chicken. Chill for 3 hours.

2.) Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.

3.) Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Serve with sauce. - Add crushed peanuts to top of sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20m

 

 

 

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