Chicken Satay with Peanut Sauce
Source of Recipe
Jo Gainey--Modified from a recipe by Tyler Florence
Recipe Introduction
Yield: 20 skewers
List of Ingredients
Marinade:
1 cup plain live culture yogurt (I like Continental brand)
1 teaspoon freshly grated ginger
1 teaspoon minced fresh garlic
1 Tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
Recipe
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing
bowl, stir to combine. Place the chicken strips in the yogurt marinade and
gently toss until well coated. Cover and let the chicken marinate in the
refrigerator for up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and
out of the meat, down the middle of the piece, so that it stays in place
during grilling. Discard leftover marinade. Place a grill over medium heat
and brush it with oil to prevent the meat from sticking. Grill the chicken
satays for 3 to 5 minutes
on each side, until nicely seared and cooked through. Serve the satays on a
platter lined with lettuce leaves and cilantro; accompanied by a small bowl
of peanut sauce on the side.
Peanut Sauce:
1 cup smooth peanut butter (sugar free)
1/4 cup low-sodium soy sauce
1-2 teaspoons red chili paste, such as sambal (use more or less to taste)
2 tablespoons brown sugar twin
juice of 1 lime
up tp 1/4 cup hot water
1/4 cup chopped blanched peanuts, for garnish (salted peanuts are ok here)
Combine the peanut butter, soy sauce, red chili paste, brown sugar twin, and
lime juice in a food processor or blender. Puree to combine. While the motor
is running, drizzle in the hot water to thin out the sauce, (you may not
need
all of it.) (It shoud be about as thick as ranch dressing.) Pour the sauce
into a nice serving bowl and garnish with the chopped peanuts. Serve with
chicken satay.
Yield: 3 cups
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