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Prep Time: 40 Minutes Cook Time: 7 Minutes |
Ready In: 47 Minutes Servings: 4 |
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From my collection of handwritten recipes. Note: Chicken needs 2 hours to marinate. Ingredients:
1 1/2 lbs chicken breasts (skinless and boneless) |
2 medium onions |
6 garlic cloves |
2 tablespoons soy sauce |
1/4 cup lime juice |
1 teaspoon black pepper |
1/2 cup crunchy peanut butter |
1 cup unsweetened coconut milk |
1 tablespoon brown sugar |
3 small dried hot peppers |
1 teaspoon anchovy paste |
Directions:
1. Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. Cut chicken breasts into 24 thin strips. In a food processor, mince onions and garlic. Remove half of this mixture to a small bowl and reserve. Add soy sauce and 3 Tblsp. lime juice to food processor. Combine well and coat chicken strips. Cover and refrigerate 2 hours. Return reserved onion and garlic mixture to food processor. Add remaining 1 Tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. Process until smooth. Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. Some oil will separate out of the sauce. Gently blot off excess with a paper towel. Remove sauce to a small bowl for serving. Prepare a medium-hot fire in a barbeque grill or preheat broiler. Thread chicken strips onto wet bamboo skewers. Grill or broil until chicken is cooked through, about 5 to 7 minutes. Serve satay on their skewers with sauce on the side for dipping.
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