Chicken Satay with Peanut Sauce

I love to try new recipes but my husband is not always thrilled with the idea. I finally put him in charge of picking out new recipes that he would like me to try. He went to a Thai restaurant recently with a coworker that has traveled to Thailand half a dozen times. He said it was a very authentic restaurant. Surprisingly, my husband really liked his Thai food experience. He found this recipe online for us to make.

We loved it! It is quick, easy, and healthy.

The peanut sauce is meant to be used very lightly on the chicken so that you can still taste the curry flavor of the chicken marinade.


Chicken Satay with Peanut Sauce


INGREDIENTS
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
vegetable oil, for grilling
butter lettuce leaves
chopped cilantro leaves
Peanut Sauce, recipe follows

DIRECTIONS
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 at 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 piece, so that it stays in place during grilling. Place a grill pan 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
1/2 cup smooth peanut butter
1/8 cup low sodium soy sauce
1 teaspoon red chili paste, such as sambal
1 tablespoon of dark brown sugar
1 lime, juiced
1/4 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, 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. Pour the sauce into a nice serving bowl and garnish with chopped peanuts. Serve with chicken satay.

Yield: 1 1/2 cups
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Comments

  1. I want to know which restaurant it is that Joe's co-worker says is authentic. I totally want to go there!

    ReplyDelete
  2. It is the Royal Thai Grill on McKellips in Mesa. I have driven past there so many times! Years ago Jody and I almost went there for dinner but we thought it looked too ghetto outside. Lol!

    ReplyDelete

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