Chicken Satay With Peanut Sauce Recipe

Step 1

To make the marinade, combine the first 7 ingredients in a shallow dish.

Step 2

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Step 3

Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Step 4

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‚e briefly. Add chicken broth and cream and blend until smooth.

Step 5

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

Step 6

Prepare moderate-hot charcoal coals or preheat a broiler.

Step 7

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.

Things You'll Need

1 Marinade
  • 1tb Light brown sugar
  • 1tb Curry powder
  • 2tb Crunchy peanut butter
  • 1/2c Soy sauce
  • 1/2c Freshly squeezed lime juice
  • 2 Garlic cloves, minced
  • Crushed dried chile peppers
  • 6 Chicken breast halves, boned and cut into 1/2 inch strips
1 Peanut Sauce
  • 2/3c Crunchy peanut butter
  • 1 1/2c Coconut milk, unsweetened
  • 1/4c Freshly squeezed lemon juice
  • 2tb Soy sauce
  • 2tb Molasses (or brown sugar)
  • 1ts Fresh ginger root, grated
  • 4 Garlic cloves, minced
  • 1/4c Chicken broth
  • 1/4c Heavy cream
  • Cayenne pepper
  • Grated lime zest
  • Fresh cilantro sprigs

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