Chicken Sat 82 With Peanut Sauce Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
MARINADE
1 tbsp: Light brown sugar,
1 tbsp: Curry powder,
2 tbsp: Crunchy peanut butter,
1/2 cup: Soy sauce,
1/2 cup: Freshly squeezed lime juice,
2: Garlic cloves, minced
Crushed dried chile peppers,
6: Chicken breast halves,
FFboned, skinned, and cut
FFinto 1/2" wide strips,
PEANUT SAUCE
2/3 cup: Crunchy peanut butter,
1 1/2 cup: Coconut milk, unsweetened
1/4 cup: Freshly squeezed lemon juice,
2 tbsp: Soy sauce,
2 tbsp: Molasses, or brown sugar
1 tsp: Fresh ginger root, grated
4: Garlic cloves, minced
1/4 cup: Chicken broth,
1/4 cup: Heavy cream,
Cayenne pepper,
Grated lime zest,
Fresh cilantro sprigs,
Directions:
To make the marinade, combine the first 7 ingredients in a shallow
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let
marinate in the refrigerator at least 2 hours, although overnight is
preferable. Make the peanut sauce by combining the next 7 ingredients
(peanut butter through garlic) in a saucepan. Season to taste with
cayenne pepper. Cook over moderate heat, stirring constantly, until
the sauce is as thick as heavy cream (about 15 minutes). Transfer to
a food processor or blender and pur 82e briefly. Add chicken broth
an d cream and blend until smooth. This mixture can be made several
hours ahead and stored in the refrigerator. Bring to room temperature
before serving. Prepare moderate-hot charcoal coals or preheat a
broiler. Cook the skewered chicken, turning several times and basting
with the marinade, until crispy on the outside but still moist on the
inside, about 8 minutes. Sprinkle grilled chicken with lime zest and
garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Source from luhu.jp
dish. Thread the chicken strips onto bamboo skewers in a serpentine
fashion. Place the skewers into the soy sauce mixture and let
marinate in the refrigerator at least 2 hours, although overnight is
preferable. Make the peanut sauce by combining the next 7 ingredients
(peanut butter through garlic) in a saucepan. Season to taste with
cayenne pepper. Cook over moderate heat, stirring constantly, until
the sauce is as thick as heavy cream (about 15 minutes). Transfer to
a food processor or blender and pur 82e briefly. Add chicken broth
an d cream and blend until smooth. This mixture can be made several
hours ahead and stored in the refrigerator. Bring to room temperature
before serving. Prepare moderate-hot charcoal coals or preheat a
broiler. Cook the skewered chicken, turning several times and basting
with the marinade, until crispy on the outside but still moist on the
inside, about 8 minutes. Sprinkle grilled chicken with lime zest and
garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Source from luhu.jp