1 week ago
Friday, August 20, 2010
Chicken Satay with Spicy Peanut Sauce
1 garlic clove
2 tbs ginger root, grated
2 tbs brown sugar
3 tbs sesame oil
2 tbs soy sauce
½ lb boneless, skinless chicken tenderloins
Cilantro leaves for garnish
Water (for soaking skewers)
Soak bamboo skewers in cold water at least 30 minutes before grilling.
Place the garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.
Place chicken in a bowl. Pour the marine mixture over and stir to coat well. Cover and chill.
Spicy Peanut Sauce
4 tbs water (add more if needed)
1 garlic clove, finely chopped
½ cup peanut butter
4 tbs coconut milk
1 tbs + 1 tsp honey
1 tbs + 1 tsp lemon juice
1 tbs + 1 tsp soy sauce
Hot pepper sauce to taste
Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.
Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce.
Remove from the heat and cool.
Thread the marinated chicken onto the soaked skewers.
Grill the chicken for about 2 minutes on each side, brushing with the leftover marinade.
Serve with the dipping sauce and garnish with fresh cilantro leaves.