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Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad (Brad Sorenson) Recipe

Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad (Brad Sorenson) Recipe

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Chicken and Shrimp Satay with Coconut Peanut Sauce and Fresh Vegetable Salad (Brad Sorenson)

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Ingredients:

Serving

3 thai chiles, sliced thin
2 tbsp fresh cilantro leaves, finely chopped
1 orange , zested and juiced
2 tbsp rice wine vinegar
1 tbsp mirin
kosher salt and freshly ground black pepper , to taste
2 boneless skinless chicken breast halves, cut into 8 cubes
8 shrimp, peeled, deveined, and tail removed
2 tbsp peanut oil
5 thai chiles, sliced thin
4 cloves garlic, sliced thin
1/2 cup rice wine vinegar
1 1/2 cups coconut milk
5 tbsp peanut butter
kosher salt and freshly ground black pepper , to taste
1/2 tsp dried red pepper flakes
fresh vegetable salad , recipe follows
special equipment: 4 long wooden skewers, soaked in water
fresh vegetable salad , recipe follows
2 cups napa cabbage, washed and julienned
1 small red pepper , julienned thin
1 small yellow pepper , julienned thin
1 small red onion , julienned thin
1 cup snap peas , julienned thin
2 tbsp finely chopped fresh cilantro leaves
juice of 1 orange
2 tbsp rice wine vinegar
2 tbsp peanut oil
1 tbsp red wine vinegar
kosher salt and freshly ground black pepper , to taste

Directions:

Coconut Peanut Sauce:
Combine the chiles, cilantro, orange zest, orange juice, rice wine vinegar, Mirin, salt, pepper, chicken and shrimp. Toss all to coat well. Cover and place in the refrigerator to marinate for 2 hours.
Meanwhile, to make the coconut peanut sauce: Heat a saucepot over medium heat and add the peanut oil. Add the chiles and garlic and toast until dark brown but not burnt. Add the rice wine vinegar and reduce by half. Add the coconut milk and bring to a simmer. Whisk in the peanut butter and mix well to combine. Season with salt, pepper, and red pepper flakes. Remove from the heat and set aside.
Preheat a grill or grill pan.
Grill the chicken for 3 to 4 minutes on each side and shrimp 2 minutes on each side, or until pink and opaque. Remove the chicken and shrimp from the grill. Let the chicken rest for a minute, then assemble the skewers with 2 pieces of chicken and 2 shrimp on each skewer. Serve the skewers over vegetable salad, with a bowl of coconut peanut sauce for dipping.
Fresh Vegetable Salad:
Just before serving, combine the cabbage, red pepper, yellow pepper, red onion, snap peas, cilantro, orange juice, rice wine vinegar, peanut oil, and red wine vinegar in a large bowl. Taste the salad, then season with salt, and pepper, to taste.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1486.22 Kcal (6223 kJ)
Calories from fat	1001.39 Kcal
		% Daily Value*
Total Fat	111.27g	171%
Cholesterol	178.68mg	60%
Sodium	1606.42mg	67%
Potassium	2161.79mg	46%
Total Carbs	65.23g	22%
Sugars	19.84g	79%
Dietary Fiber	12.49g	50%
Protein	70.8g	142%
Vitamin C	297mg	495%
Vitamin A	1.2mg	39%
Iron	116.3mg	646%
Calcium	186.4mg	19%

Amount Per 100 g
Calories	132.62 Kcal (555 kJ)
Calories from fat	89.36 Kcal
		% Daily Value*
Total Fat	9.93g	171%
Cholesterol	15.94mg	60%
Sodium	143.34mg	67%
Potassium	192.9mg	46%
Total Carbs	5.82g	22%
Sugars	1.77g	79%
Dietary Fiber	1.11g	50%
Protein	6.32g	142%
Vitamin C	26.5mg	495%
Vitamin A	0.1mg	39%
Iron	10.4mg	646%
Calcium	16.6mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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