Chicken Satay
Party appetizer or main meal, this chicken satay is satisfying!
Ingredients
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1 1/2 pound
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boneless, skinless, chicken breasts
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1/4 cup
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soy sauce
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1/2 cup
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vegetable oil
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2 tablespoons
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brown sugar
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1/4 cup
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rice vinegar
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2 tablespoons
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lime juice
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4
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cloves garlic, peeled
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2
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shallots, peeled
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1/4 cup
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cilantro
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1 stalk
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lemon grass
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Peanut Dipping Sauce
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1 cup
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natural peanut butter
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4 cloves
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garlic
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4 tablespoons
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brown sugar
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One 1" knob
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fresh ginger, peeled and sliced
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1 teaspoon
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red pepper flakes
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1 cup
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water
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1/4 cup
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lime juice
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1/4 cup
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soy sauce
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1/2 cup
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peanuts, finely chopped, for garnish
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4
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green onions, thinly sliced, for garnish
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Cooking Instructions
Trim chicken and cut into half-inch wide strips. Place chicken in a non-reactive bowl.
In the bowl of a food processor, blend together soy sauce, oil, brown sugar, rice vinegar and lime juice. Add the cilantro, garlic and shallots. Pulse to chop, but do not pulverize.
Place lemon grass stalk on a cutting board. Using a meat mallet, pound the stalk a few times to break the fibers. Cut stalk into 4 pieces. Place the lemon grass and chicken in a mixing bowl. Pour mixture over chicken and lemongrass, stirring to coat. Cover and refrigerate 8 hours or overnight.
Peanut Dipping Sauce
In the bowl of a food processor, combine peanut butter, garlic, brown sugar, ginger, red pepper flakes, water, lime juice and soy sauce. Combine to form a smooth mixture
Thread chicken strips on skewers lengthwise. Grill over medium heat, turning once. Brush with Peanut Dipping sauce and sprinkle with chopped peanuts and green onions.
Equipment List