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CHICKEN SATAY WITH SPICY PEANUT SAUCE

Servings:
Makes 4 servings
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Ingredients

For the sauce
  • 2 tablespoon vegetable oil
  • 2 tablespoon shallots
  • 1 clove garlic
  • 1 clove jalapeòo chile
  • 1 3/5 cup creamy peanut butter
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon asian fish sauce
  • 2 tablespoon tamarind pulp
  • 2 teaspoon honey
For the chicken
  • 2 tablespoon vegetable oil
  • 2 tablespoon shallots
  • 1 clove garlic
  • 1 clove jalapeòo chile
  • 1 3/5 cup creamy peanut butter
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon asian fish sauce
  • 2 tablespoon tamarind pulp
  • 2 teaspoon honey
  • 1 tablespoon coriander seeds
  • 2 teaspoon fennel seeds
  • 1 stalk lemongrass
  • 2 clove garlic
  • 2 tablespoon soy sauce
  • 1 tablespoon asian sesame oil
  • 1 tablespoon lime juice
  • 2 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 3/4 pound chicken breast
  • 16 pound bamboo skewers

Preparation

Baking Directions:

To prepare the sauceWarm the vegetable oil in a small skillet over medium heat.

Add the shallots, garlic, and chile and cook, stirring, until the shallots are tender and translucent, about 5 minutes.

Reduce the heat to low and add the peanut butter, coconut milk, fish sauce, tamarind, and honey.

Mix well; cook for 30 minutes, stirring occasionally.

Transfer to a blender and puree until smooth.

(The sauce can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator.

Just before serving, rewarm the sauce.)

To prepare the chickenPut the coriander and fennel seeds in a small skillet and cook over medium heat, periodically shaking the pan back and forth until toasted and fragrant, about 5 minutes.

Finely grind in a spice grinder.

Mix with the lemongrass, garlic, soy sauce, sesame oil, lime juice, sugar, turmeric, and salt.

Pour a third of the mixture into a shallow baking dish.

Cut the chicken lengthwise into sixteen 1/4-inch-thick strips and arrange them on top of the lemongrass mixture in a single layer in the dish.

Pour the remaining marinade on top.

Cover and refrigerate overnight.

Gently scrape the marinade off the chicken using the back of a knife.

Thread a chicken slice onto each bamboo skewer.

Heat a grill pan over medium-high heat until hot.

Cook the chicken 1 1/2 to 2 minutes on each side.

Serve immediately with the peanut sauce.

Wine boxThe clean tropical-fruit flavors and midrange acidity of the 2001 Domaine du Clos Naudin, a Vouvray demi-sec, is soft on the palate while echoing the richness of the peanut sauce.

Or the touch of sweetness offered by the German Riesling Selbach-Oster Spätlese Zeltinger Schlossberg 2001 also makes a good selection.

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