Wednesday, July 20

Chicken Satay with Peanut Sauce

Satay is a great meal! It is easy to make and packs a huge taste. It's nice deep spice flavor combined with a smooth creamy peanut sauce makes this a foodie favorite. Often served on skewers and along side rice. Satay can turn any week night into a great Foreign flavor night!

This will serve 2 to 4
Full time: 2 1/2 hours to 8 1/2 hours (based on marinade time)
You will need:

1 1/2 lb chicken tender strips
Skewers (I use metal non stick, but bamboo work fine! Just remember to soak them before using them on a grill)

For satay marinade:

4 or 5 fresh mint leaves, torn into pieces
5 tbsp brown sugar
3 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp minced garlic
2 tsp cayenne pepper
2 tsp ground ginger
2 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper

For peanut sauce:

1/2 cup peanut butter
3/4 cup coconut milk
1/2 tbsp ground cumin
1/2 tbsp turmeric
1/2 tbsp fresh coriander
1/2 tbsp chili powder
1/2 tbsp soy sauce
1/2 tbsp brown sugar
1/4 tsp salt
1/4 tsp ground black pepper

Let us begin working with the satay part:

In a seal-able container, mix all the ingredients for the marinade

Place chicken in container and make sure to "squish" it and mix it to coat all sides. Seal container and put in refrigerator for 2 to 8 hours

Once it has marinated remove chicken and place on skewers.

Heat your grill to a medium heat, place skewers on grill. They cook relatively fast, roughly 5-8 minutes per side

Remove from heat and let rest on a board for 5 minutes

Chicken is now ready to serve!

Let us begin with the peanut sauce:

In a small sauce pan mix all sauce ingredients EXCEPT coconut milk. Stir to fully incorporate spices

Keep on med heat for 5 minutes, then reduce to simmer. You should have a very smooth texture

Whisk in coconut milk 1/4 cup at a time. (When done it should almost resemble a spicy mustard/Dijon color and texture) cook 5 minutes longer, then remove from heat and allow to cool to room temperature before serving.

Serve on side or spooned over the satay.