Grilled thai chicken satay with peanut sauce

Yield: 6 servings

Measure Ingredient
2 pounds Boneless skinless chicken breasts; sliced 1/2" strips
¼ cup Low-sodium soy sauce
1 tablespoon Brown sugar
2 Garlic cloves; minced
1 tablespoon Minced fresh ginger
2 Green onions; minced
¼ teaspoon Red chili flakes
2 teaspoons Peanut oil
⅓ cup Diced yellow onion
2 Garlic cloves; minced
¼ cup Low-sodium soy sauce
1 tablespoon Lime juice
1 tablespoon Lemon juice
1 dash Tabasco sauce; (more if desired)
1 teaspoon Ground coriander
½ teaspoon Ground cumin
1½ cup Coconut milk
1 cup Chunky peanut butter
=== OTHER ===
30 Bamboo skewers; soaked for 30

Preparation for Grilled Thai Chicken Satay: In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for two to three hours. Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for three to four minutes on one side and then about two minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

Preparation for the Peanut Sauce: Heat oil in a skillet over medium-high heat, add onion and garlic and saute for three to four minutes or until onions are translucent. Stir in remaining ingredients except peanut butter.

Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut butter until well blended. Serve warm. Serve as an appetizer with crisp vegetables. Serves 6.

Comments: Chicken may be marinated, skewered and refrigerated the day before. Grill just before the party.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 125 Formatted for MasterCook by Nancy Berry - cwbj78a@...

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