Chicken Satay with Peanut Sauce

Ready in 1h

Try this Chicken Satay with Peanut Sauce recipe, or contribute your own.


1/2 c Water
5 tb Honey
1 lb Chicken breast; cut into Strips
12 Fresh cilantro stems; leaves removed
4 tb Thai red curry paste
1 c Coconut milk
3 tb Peanut oil
4 tb Soy sauce
Salt to taste
Wooden skewers soaked in hot water
4 Garlic
1/2 c Roasted peanuts; finely chopped

Original recipe makes 4



Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce. The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight. When ready to cook, heat a 12-inch cast-iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches. While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm. When the skewers are completely cooked serve with peanut sauce in a small dipping bowl. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A39 broadcast 04-26-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 05-01-1997 Recipe by: Michael Lomonaco

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Calories Per Serving: 659 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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