Chicken Sat With Peanut Sauce Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
MARINADE
1 tbsp: Light brown sugar,
Crushed dried chile peppers,
1 tbsp: Curry powder,
----------------------------,
2 tbsp: Crunchy peanut butter,
6: Chicken breast halves,
1/2 cup: Soy sauce,
boned, skinned, and cut
1/2 cup: Freshly squeezed lime juice,
into 1/2" wide strips,
2: Garlic cloves, minced
PEANUT SAUCE
2/3 cup: Crunchy peanut butter,
4: Garlic cloves, minced
1 1/2 cup: Coconut milk, unsweetened
1/4 cup: Chicken broth,
1/4 cup: Freshly squeezed lemon juice,
1/4 cup: Heavy cream,
2 tbsp: Soy sauce,
Cayenne pepper,
2 tbsp: Molasses, or brown sugar
Grated lime zest,
1 tsp: Fresh ginger root, grated
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 pure briefly. Add chicken broth and
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 unknown: page 82 of some cookbook. :-)
Nancy H. Miller
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 pure briefly. Add chicken broth and
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 unknown: page 82 of some cookbook. :-)
Nancy H. Miller
Source from luhu.jp