Chicken Satay With Spicy Peanut Sauce And Coconut ... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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There are so many recipes for satay so I took elements I liked from different recipes and made my own marinade. You can also use cucumber for the salad instead or with the carrot :-) Ingredients:
1 - 1/2 pounds boneless, skinless organic chicken thighs |
satay marinade |
1 tablespoon canola oil |
2 tablespoons fresh cilantro leaves, chopped |
1/3 cup soy sauce |
1/3 cup water |
1 tablespoon fresh lime juice |
2 tablespoons fresh ginger, peeled and chopped |
1 garlic clove, peeled |
1/4 cup sugar (or to taste) |
1 tablespoons mild curry powder |
spicy peanut sauce |
1 shallot, minced |
1 garlic clove, minced |
1 tablespoon fresh ginger, finely chopped |
1 fresh hot red chile, seeded and chopped |
1/4 cup all natural peanut butter |
sugar, to taste |
1/2 cup unsweetened coconut milk |
for coconut rice |
1 cup jasmine rice |
1 cup unsweetened coconut milk |
1 cup water |
1 tbsp sugar |
1/2 teaspoon kosher salt |
for thai carrot & mint salad |
2 large carrots, peeled and juliened |
1/4 cup fresh mint, chopped |
handful of peanuts, toasted and chopped |
rice wine vinegar, fresh ground black pepper and sugar, to taste |
Directions:
1. Satay Marinade:
2. Combine all ingredients in a blender and blend until smooth. Store in glass or plastic container in refrigerator for up to 4 days. Make sure you shake/stir it before using.
3. Cut chicken thighs into strips (lengthwise, in half). Place chicken into a recloseable plastic bag and cover with satay marinade. Seal bag and let chicken chunks marinate at least 2 hours or up to overnight.
4. Place 6 inch bamboo skewers in a shallow dish of water and soak for 30-45 minutes (or skip this step and use metal skewers).
5. Grill chicken over charcoal grill, covered, over medium-hot heat, 6-8 minutes, turning once (you can also broil them in the oven).
6. Peanut Sauce:
7. Combine all ingredients in a blender and blend until smooth. Pour thru fine mesh sieve (this gets rid of the ginger fibers which I’m not a fan of) and into a shallow bowl until ready to use.
8. Coconut Rice:
9. Combine all ingredients in a saucepan and bring to the boil. Lower heat , cover and cook 30 minutes. Turn burner off and let rice rest for 15 minutes before uncovering and fluffing with a fork.
10. Carrot & Mint Salad:
11. Combine all ingredients in a bowl and place in fridge to marinate at least an hour.
12. Plating:
13. using a small round bowl, pack in the rice with a spoon. Invert unto serving plate. Plate chicken satay on one side of rice and carrot salad on the other. Drizzle chicken with peanut sauce.
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