 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
You can make this with chicken or beef. I got this from 1000 Classic Recipes for Every Cook . Ingredients:
4 boneless skinless chicken breasts |
1 small onion, finely chopped |
1 garlic clove, crushed |
1 inch gingerroot, peeled and grated |
2 tablespoons soy sauce |
2 teaspoons chili powder |
1 teaspoon ground coriander |
2 teaspoons dark brown sugar |
1 tablespoon lemon juice or 1 tablespoon lime juice |
1 tablespoon vegetable oil |
1 1/4 cups coconut milk |
1/3 cup crunchy peanut butter |
1 tablespoon fish sauce |
1 teaspoon lemon juice or 1 teaspoon lime juice |
salt |
pepper |
Directions:
1. Using a sharp knife, trim any fat from chicken, then cut into 3 strips.
2. For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight.
3. Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers.
4. Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.
5. Meanwhile, make sauce.
6. Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes.
7. Season to taste with salt and pepper.
8. Transfer sauce to serving bowl and serve with cooked satays.
|
|