Chicken saté with peanut sauce
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Chicken saté with peanut sauce
  Chicken    Peanut    Appetizers    Thai    Sauces  
Last updated 6/12/2012 12:49:46 AM. Recipe ID 11192. Report a problem with this recipe.
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      Title: Chicken saté with peanut sauce
 Categories: Appetizers, Main dish, Thai
      Yield: 9 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      1 tb Light brown sugar
      1 tb Curry powder
      2 tb Crunchy peanut butter
    1/2 c  Soy sauce
    1/2 c  Freshly squeezed lime juice
      2    Garlic cloves, minced
           Crushed dried chile peppers
           ----------------------------
      6    Chicken breast halves,
            boned, skinned, and cut
            into 1/2" wide strips

MMMMM------------------------PEANUT SAUCE-----------------------------
    2/3 c  Crunchy peanut butter
  1 1/2 c  Coconut milk, unsweetened
    1/4 c  Freshly squeezed lemon juice
      2 tb Soy sauce
      2 tb Molasses (or brown sugar)
      1 ts Fresh ginger root, grated
      4    Garlic cloves, minced
    1/4 c  Chicken broth
    1/4 c  Heavy cream
           Cayenne pepper
           Grated lime zest
           Fresh cilantro sprigs
 
  To make the marinade, combine the first 7 ingredients in a shallow
  dish. Thread the chicken strips onto bamboo skewers in a serpentine
  fashion. Place the skewers into the soy sauce mixture and let
  marinate in the refrigerator at least 2 hours, although overnight is
  preferable. Make the peanut sauce by combining the next 7 ingredients
  (peanut butter through garlic) in a saucepan. Season to taste with
  cayenne pepper. Cook over moderate heat, stirring constantly, until
  the sauce is as thick as heavy cream (about 15 minutes). Transfer to
  a food processor or blender and purée briefly.  Add chicken broth and
  cream and blend until smooth. This mixture can be made several hours
  ahead and stored in the refrigerator. Bring to room temperature
  before serving. Prepare moderate-hot charcoal coals or preheat a
  broiler. Cook the skewered chicken, turning several times and basting
  with the marinade, until crispy on the outside but still moist on the
  inside, about 8 minutes. Sprinkle grilled chicken with lime zest and
  garnish with cilantro leaves. Serve with the peanut sauce for dipping.
 




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Recipe ID 11192 (Apr 03, 2005)

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