| Chicken Satay with Peanut Sauce
This recipe is great because it can be an appetizer or double as a light entrée over a salad. Marinate the chicken overnight for best results. If grilling, make sure you put a light coating of oil on your grill grates. It helps keep the chicken satay for sticking.
Chicken Satay
2-1/2 lb Chicken Tenders - about 40pcs
Marinade
1 cup Peanut oil
½ stalk Lemongrass, shredded
4 each Garlic cloves, minced
2 ½ Tbsp Curry powder
1 ½ Tbsp Honey
1 ½ Tbsp Tamari
½ tsp Red pepper flakes
Peanut Sauce
1 cup Smooth peanut butter
½ cup Water
¼ cup Fresh lime juice
¼ cup Light soy sauce
2 Tbsp Jalapeño pepper, with seeds, minced
1 Tbsp Garlic, minced
1 Tbsp Sugar
1 Tbsp Peanut oil
1 tsp Cayenne pepper
¼ cup Cilantro, chopped
¼ cup peanuts, toasted, rough chop
1. Trim small white sinew off of tender. For marinade, combine peanut oil, lemongrass, garlic, curry powder, honey, tamari and pepper flakes in large plastic food bag. Add chicken. Refrigerate 4 to 8 hours.
2. Soak 40 6-in. bamboo skewers in cold water for 30 minutes.
3. Make peanut sauce by combining peanut butter, water, lime juice, soy sauce, jalapeño, garlic, sugar, oil and cayenne in saucepan. Simmer gently until sauce reaches desired consistency. Should be slightly thickened. Add cilantro, chopped peanuts and adjust seasoning as desired.
4. Skewer meat; broil or grill until cooked. Serve with peanut sauce
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