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CHICKEN - Chicken Satay with Peanut Sauce
Nb persons: 4
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| Chicken Sate with Spicy Peanut Dipping Sauce 2006, Ellie Krieger, All Rights Reserved (5 Stars) Ingredients | |
| 1/2 cup | low-sodium chicken stock |
| 1/2 cup | lite coconut milk |
| 2 tablespoons | low-sodium soy sauce |
| 1 | shallot, sliced thin |
| 1 clove | garlic, minced |
| 1 1/2 teaspoons | Thai fish sauce,, (or 2 additional teaspoons low sodium soy sauce) |
| 1 tablespoon | brown sugar |
| 1/2 teaspoon | lime zest |
| 1 tablespoon | minced fresh ginger |
| 1 pound | skinless, boneless chicken breast pounded slightly and cut into 1-inch strips |
| Directions | |
| 8 (8-inch) | bamboo skewers, soaked for 20 minutes |
| 3/4 cup | Spicy Peanut Dipping Sauce, recipe below |
| 2 tablespoons | minced fresh basil or cilantro leaves |
| 1/4 cup | chopped toasted peanuts |
| In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving) Spicy Peanut Dipping Sauce: | |
| 1/2 cup | natural creamy peanut butter |
| 1/4 cup | low-sodium chicken broth |
| 3 tablespoons | low-sodium soy sauce |
| 1 1/2 tablespoons | brown sugar |
| 1 1/2 tablespoons | minced fresh ginger |
| 2 tablespoons | lime juice |
| 1 teaspoon | minced garlic |
| 1/2 teaspoon | chili flakes |
| 1 teaspoon | red curry paste |
| 1 | shallot, peeled and roughly chopped |
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
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All Rights Reserved
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