Try this Chicken Satay recipe, or contribute your own. "Garlic" and "Onion" are two of the tags cooks chose for Chicken Satay."Terrific, simple appetizer or main course if you accompany it with a Thai salad. I love that these can be served either hot, or at room temperature. I made two different versions of the peanut sauce (pictured), one mild and one quite hot with lots of Thai chili paste mixed in.
Optional add-ins or garnishes: lime wedge, scallions (green onions) sliced on the bias, coconut, Thai basil, crushed peanuts. [I made edits to this recipe.]" - stevemur
Yield: 4 Servings Ready in 1 hours, 30 minutes
favorite of 842 people 461 people want to try
Verified by stevemur
|-- MARINADE --|
|1 lbBoneless chicken breast|
|1 tbGinger roots; grated|
|3 tbSoy sauce|
|1/4 cupCooking oil|
|1 tablespoonscallions; minced|
|1 lbChicken breasts; after marinade, sliced into 1 inch wide strips, thinned|
|1 tablespoonCilantro; chopped|
|-- PEANUT SAUCE --|
|1/4 cCoconut milk|
|3/4 cPeanut butter|
|1 smallGarlic; minced|
|1 tablespoonThai chili sauce; optional|
|3 tablespoonChicken broth|
|1 tablespoonVegetable or peanut oil|
|12 Bamboo skewers; soaked in water|
|1 bunchBasil; for garnish|
Chicken Satay Preparation
Soak the bamboo skewers in water for at least 1 hour.
Mix the items in the marinade, place in a ziploc bag. Add cleaned chicken breasts. Marinade for at least 1 hour, ideally 3-4 hours. Turn once during marinade.
Heat grill on medium-high. Skewer chicken on bamboo, and brush with vegetable oil on both sides. Place on grill. with ends off the grill (you'll need to grab one end to turn them!) Turn once during grilling; cook a total of 4-6 minutes depending upon thickness. Brush with vegetable oil.
Mix the items together for the peanut sauce. Add chili sauce to taste for heat.
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