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Chicken Peanut Satay

Monday, 26 May 2008

Description

Pronounced "saa-tay", these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.

Ingredients

At a glance
Cuisine
Asian
Ingredient
Chicken
Cooking Method
Grill
Heat Level
3
Chile
New Mexico Red
Meal/Course
Appetizer/Hors d'oeuvre
Serves
6
  • Wooden or metal skewers
  • 2 tablespoons crushed dried red chiles
  • 1/4 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons Asian-style chile oil
  • 1 tablespoon lime juice, fresh preferred
  • 1 tablespoon grated ginger
  • 1 pound boneless chicken breasts, cut into strips
  • ½ cup chunky peanut butter
  • ½ cup coconut milk
  • 1/4 teaspoon ground cumin

Methods/steps

Mix the chiles, vinegar, soy sauce, oil, lime juice, and ginger together in a nonreactive dish or plastic bag. Place the chicken in the marinade and marinate for 2 to 3 hours in the refrigerator, turning frequently. Remove the chicken and save the marinade.

If using wooden or bamboo skewers, soak them in water for ½ hour to prevent them from burning on the grill. Thread the chicken strips on the skewers. Grill the chicken over charcoal, basting frequently with some of the marinade, until done.

Combine the reserved marinade, peanut butter, coconut milk, and cumin in a saucepan. Simmer the sauce for 15 to 20 minutes, stirring frequently, to thicken.

Arrange the satays on a platter and serve with the peanut sauce on the side for dipping.

 

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