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Grilled Chicken Satays with Peanut Sauce




Source of Recipe


Food Expert Emeril Lagasse


List of Ingredients




2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3- x 1/4-inch each
35 to 45 medium (7-inch) bamboo skewers, soaked in water for 15 to 30 minutes
1/4 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons fish sauce (nom pla)
2 teaspoons chopped fresh ginger
2 teaspoons chopped fresh garlic
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
Peanut Sauce, recipe below
Chopped peanuts, garnish
Cilantro sprigs, garnish


Recipe



Combine the soy, oil, fish sauce, ginger, garlic, coriander and pepper flakes in a medium bowl. Add the chicken and toss to coat. Marinate in the refrigerator for 2 hours, turning occasionally.
Preheat the grill to medium-high. (Or preheat the broiler.)
Remove the chicken from the marinade and thread one strip of chicken down the middle of each skewer.
Cook the satays in batches on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and crushed peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature.


Peanut Sauce
Ingredients
1/2 cup chopped green onions
1/3 cup chopped fresh cilantro
2 jalapeno peppers, stemmed, seeded and chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
One 12-ounce jar smooth peanut butter
2 tablespoons sesame oil
1/3 cup fish sauce (nam pla)
1 tablespoon fresh lime juice
One 14-ounce can coconut milk
2 tablespoons hoisin sauce


Preparation
To make the peanut sauce, combine the green onions, cilantro, jalapenos, garlic, and ginger in a food processor and blend on high speed for 30 seconds, scraping down the sides of the bowl. Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds. Add the fish sauce and lime juice and process to blend. Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides as needed.