Chicken Satay

Japanese appetizer Prep Time 20 Minutes Cook Time 20 Minutes Difficulty: Easy This is one of my favorite recipes for chicken. You can make it as an entree w/ Jasmine rice or an appetizer. Easy enough to make ahead and very elegant when entertaining. Good idea to make sauce ahead, chill and skim as much fat as possible. Enjoy! Chicken Satay with Peanut Sauce by angiespantry on 10/9/2010 in Main Courses, Poultry See this originarecipe post on angiespantry’s site! Embellished by Joyce J Gagnon

Yield: 1 serving ( Serving Size: optional )
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Ingredients

  • 4 Tablespoons Low Sodium Soy Sauce
  • 4 Tablespoons Lime Juice
  • 2 Tablespoons Vegetable Oil
  • 2 teaspoons Cumin
  • 4 teaspoons Coriander
  • 2 teaspoons Turmeric
  • Above for Marinade
  • 2 teaspoons Turmeric
  • ⅓ cups Onion, finely chopped
  • 2 teaspoons Chili Powder
  • 5 Tablespoons MARINADE:
  • ¼ cups Brown Sugar, Packed
  • ½ cups Water, Or More If Needed
  • 1 cup Creamy Peanut Butter, Do Not Use Natural Or Low Fat
  • 1 whole Lime, Cut Into Wedges, For Garnish
  • 1 bunch Fresh Cilantro For Garnish, Chopped
  • Above for Peanut Sauce

Preparation

  1. Preparation Instructions
  2. 1) Combine all marinade ingredients and whisk well to combine. Reserve 5 tablespoons of marinade for the sauce and refrigerate until you’re ready to make the sauce. Set the remaining marinade aside. Cut the chicken into bite size pieces and skewer*. Skewer your chicken pieces on presoaked (in water) wooden skewers or metal skewers. Pour remaining marinade over chicken skewers being sure to coat thoroughly. (I use gloves, because the turmeric can stain your hands). Marinate chicken in the refrigerator for an hour.
  3. 2) For the peanut sauce, heat oil in a medium saucepan over medium heat. Sauté onions for 5-7 minutes. Add chili powder and the reserved 5 tablespoons of marinade, brown sugar, and ½ cup of water. Keep the pan over heat until very hot. Remove from heat and add peanut butter, carefully whisk until completely incorporated. Add additional water if the sauce is too thick. Loosely cover the pan and set aside. To warm the sauce, do so in microwave on 50% power for 30 seconds at a time and stir between. Heat until just warm. If you over heat the sauce, the oil will separate.
  4. 3) Preheat grill and cook skewered marinated chicken over medium high heat for 10-15 minutes. Serve chicken with peanut sauce and garnish with cilantro and fresh lime wedges.
  5. Makes approximately 32 – 6″skewers for appetizers or 8 dinner size portion skewers.
  6. *I like to skewer the chicken first before the marinade is added. It’s much less messy and when you’re entertaining, you won’t have to skewer the meat while you have guests. Again, I recommend using gloves.
  7. Ingredients
  8. 2 pounds Boneless Skinless Chicken Breast, Cut Into Bite Size Pieces
  9. _____
  10. FOR THE MARINADE:
  11. 4 Tablespoons Low Sodium Soy Sauce
  12. 4 Tablespoons Lime Juice
  13. 2 Tablespoons Vegetable Oil
  14. 2 teaspoons Cumin
  15. 4 teaspoons Coriander
  16. 2 teaspoons Turmeric
  17. _____
  18. FOR THE PEANUT SAUCE:
  19. 2 Tablespoons Vegetable Oil
  20. ⅓ cups Onion, finely chopped
  21. 2 teaspoons Chili Powder
  22. 5 Tablespoons MARINADE:
  23. ¼ cups Brown Sugar, Packed
  24. ½ cups Water, Or More If Needed
  25. 1 cup Creamy Peanut Butter, Do Not Use Natural Or Low Fat
  26. 1 whole Lime, Cut Into Wedges, For Garnish
  27. 1 bunch Fresh Cilantro For Garnish, Chopped
June 2011

This recipe is a personal recipe added by JoyceJGagnon and has not been tested or endorsed by MyRecipes.

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