Ingredients: |
Ingredients: 6 boneless, skinless chicken thighs or breast, cut into 1 inch pieces
satay marinade:
1/3 Cup dry roasted peanuts
1/3 Cup light brown sugar
1/4 Cup plus 1 1/2 tablespoons low sodium soy sauce
1/4 stalk lemongrass, chopped
3 garlic cloves, chopped
1 lime, zested and juiced
1 Tablespoon peeled and diced baby ginger
1 Tablespoon turmeric
1/4 teaspoon curry powder
1/4 teaspoon black pepper
2 Tablespoons vegetable oil
Spicy peanut sauce:
1/3 Cup reserved marinade
1/4 Cup dry roasted peanuts
3 Tablespoons vegetable oil
1 1/2 Tablespoons low sodium soy sauce
1 lime, zested and juiced
1 Thai chiles, seeded (optional depending on desired heat)
1 garlic clove, chopped
1 green onion, thinly sliced
Garnish:
Chopped peanuts
Thinly sliced green onions
30 (5-6 inch) bamboo skewers, soaked in water for 30 minutes
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Directions: |
Directions:Place chicken cubes in a large mixing bowl, lightly season with salt and pepper and toss together. Set aside.
Place all marinade ingredients into a blender and blend until smooth. Reserve 1/3 cup of marinade for peanut sauce. Pour remaining marinade over chicken and toss together until all chicken cubes are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
Skewer 2 to 3 cubes of chicken onto each bamboo skewer, until all chicken has been used.
Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 3-5 minutes, on each side. Repeat until all skewers have been grilled. Top satay with chopped peanuts and green onions.
Spicy peanut sauce:
Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, 1/2 tablespoon at a time, until desired consistency has been achieved) Pour mixture into a small bowl or ramekin, top with chopped peanuts and serve as dipping sauce for satay. |
This recipe for Chicken Satay with Peanut Sauce is from