Chicken Satay with Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Marinate chicken in a coconut milk-curry powder mixture and serve with a spicy peanut sauce for an easy and economical Indonesian-style grilled main dish. Ingredients:
1/2 cup coconut milk |
1 tablespoon fish sauce |
2 teaspoons curry powder |
1 teaspoon sugar |
1 tablespoon chopped fresh cilantro |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 pounds boneless, skinless chicken breast, cut into 16 thin strips |
3 tablespoons soy sauce |
2 tablespoons rice vinegar |
1/2 teaspoon crushed red pepper |
2 tablespoons sugar |
1 teaspoon grated fresh ginger |
1 tablespoon sesame oil |
1/2 cup smooth peanut butter |
1/2 cup low-sodium chicken broth |
Directions:
1. Make chicken: Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours, turning bag occasionally.
2. Make sauce: Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more chicken broth, if desired. Remove from heat, let cool, cover and chill.
3. Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a metal or bamboo skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. Serve with sauce.
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