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Gingery Chicken Satay with Peanut Sauce Recipe

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This recipe for Gingery Chicken Satay with Peanut Sauce is from REMPEL RECIPES, 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:  
4 large shallots
4 large garlic cloves
2 stalks lemongrass bottom 6 inches only outer leaves peeled and cut into 1 inch pieces
2 jalapeno peppers stemmed and seeded
2 T. minced fresh ginger
1 T. soy sauce
1 tsp. ground coriander
1 tsp. freshly ground pepper
3 T. light brown sugar
2 T. Asian fish sauce
2 lbs. skinless boneless chicken breasts sliced in to cubes
3 T. vegetable oil
1 c. unsweetened coconut milk
1/2 c. smooth peanut butter
2 T. fresh lime juice
2 T. chopped cilantro
Directions:
Directions:
Light a grill. In a food processor combine the shallots, garlic, lemongrass, peppers, ginger, soy sauce, coriander and ground pepper. Add 2 T. brown sugar and 1 T. of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat. Thread the chicken onto skewers. [if using wooden skewers soak in water for about a half hour before using them] Drizzle with 2 T. of the oil and let stand for 10 minutes. Meanwhile heat the remaining 1 T. of oil in a medium pot. Add the remaining seasoning paste and cook over medium heat, stirring till fragrant about 1 minute. Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining fish sauce and brown sugar, and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree till smooth. Transfer to a bowl. Grill the chicken skewers till lightly charred and cooked through about 5 minutes. Serve the remaining sauce with the skewers and sprinkle the chicken with the chopped cilantro.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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