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Thai Chicken Sates Served in Lettuce Leaves
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Source: Steven Raichlen
For the Chicken and Marinade; | |
1 pound | chicken breasts, skinless, bonelss |
¼ cup | coconut milk |
2 tablespoons | Asian fish sauce |
2 tablespoons | lime juice |
2 teaspoons | honey or sugar |
2 cloves | garlic, minced |
½ teaspoon | ground turmeric |
For Serving: Thai Peanut Sauce (page 472) | |
1 head | boston lettuce, separated into leaves, rinsed, and trimmed |
Rinse the chicken breasts under cold running water, then drain and blot dry with paper towels. Cut the breasts lengthwise ( with the grain) into strips in a large bowl and set aside while you prepare the marinade.
Combine the coconut milk, fish sauce, lime juice, honey, garlic, and turmeric in a medium-size nonreactive bowl and whisk to blend. Add the chicken to the marinade and toss thoroughly to coat. Cover and let marinate in the refrigerator, 20 minutes to 2 hours ( the longer the better).
Preheat the grill to high
Weave the chicken strips lengthwise onto the skewers.
When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 3 minutes per side.
Transfer the sates to serving plates and serve, accompanied by tiny bowls of the peanut sauce. To eat, place a sate on a lettuce leaf and top the chicken with a spoonful of the sauce; wrap the lettuce around the sate and pull out the skewer.
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