Thai satay chicken with japone chile sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fresh Chopped Shallot |
| 1 | teaspoon | Curry Powder |
| ½ | teaspoon | Ground Japone Chile |
| 1 | teaspoon | Black Pepper |
| 1 | cup | Sake or White Wine |
| 4 | Scallions Sliced Thin | |
| 8 | Chicken Cutlets; Skewered | |
| ½ | cup | Peanut Butter |
| 3 | ounces | Honey |
| ½ | cup | Hoisin Sauce |
| ½ | cup | Soy Sauce |
| ¼ | cup | Sesame Oil |
| 1 | tablespoon | Fresh Chopped Garlic |
Directions
Chile Today - Hot Tamale
Blend peanut butter, hoisin, honey, soy sauce, garlic, shallot, curry, japone chile. Whisk in sesame oil slowly. When incorporated, reserve half and whisk in sake to remaining half. Marinate chicken overnight in the half containing the sake. Grill chicken and serve with remaining peanut sauce.
Garnish with sliced scallion and sesame seeds. Serves 4.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998