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Chicken Satay (sah-tay) With Peanut Sauce

  • Yield: 16 - 18 satay


  • <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 Satay

    In 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 Sauce

    In 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