- <b>Chicken Satay
- 2 tablespoons soy sauce
- 1 tablespoon peanut oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon fish sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper
- 1 pound boneless, skinless chicken breasts
- 16 to 18 (12-inch) bamboo skewers, soaked in warm water for 15 to 30 minutes
- 1 recipe Peanut Sauce
- Cilantro sprigs for garnish (optional)
- <b>Peanut Sauce:
- 1/4 cup chopped green onions
- 2 1/2 tablespoons chopped fresh cilantro
- 1 jalapeÒo, stemmed, seeded, and chopped
- 1 teaspoon minced garlic
- 1/2 teaspoon minced fresh ginger
- 3/4 cup smooth peanut butter
- 1 tablespoon toasted sesame oil
- 2 1/2 tablespoons fish sauce
- 4 teaspoons fresh lime juice (about 1/2 small lime)
- 1 1/4 cups coconut milk
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
Chicken SatayIn a medium mixing bowl, combine the soy sauce, peanut oil, sesame oil, fish sauce, ginger, garlic, coriander, and crushed red pepper. Stir to combine.
- Using kitchen scissors or a chefís knife, cut the chicken crosswise into thin strips, about 3 inches long by 1/2 inch thick. Add the chicken strips to the soy mixture and cover tightly with plastic wrap. Wash your hands thoroughly. Place the bowl into the refrigerator and marinate for 2 hours.
- Position rack in middle of oven and adjust oven settings to broil. Line a baking sheet with heavy-duty aluminum foil and lightly grease the foil.
- Remove the chicken from the marinade and thread one strip of chicken on a soaked wooden bamboo skewer. Place the satay on the baking sheet. Continue with the remaining chicken and skewers.
- Using oven mitts or pot holders, place the baking sheet in the oven and broil for 5 to 6 minutes, until the chicken is cooked through and slightly golden.
- Using oven mitts or pot holders, carefully remove the Chicken Satay from the oven.
- Serve the Chicken Satay warm, with Peanut Sauce and cilantro sprigs, if desired.
Peanut SauceIn a food processor, combine the green onions, cilantro, jalapeÒo, garlic, and ginger. Process on high speed for 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Add the peanut butter and sesame oil and process for 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Add the fish sauce and lime juice and process to blend, 30 seconds more.
- Add the coconut milk, hoisin sauce, and honey, processing until smooth and scraping down the sides as needed.
- Transfer the sauce to a dipping bowl and serve at room temperature with Chicken Satay.
- Yield: 1 3/4 cups
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