Asian Chicken Satay with Thai Peanut Sauce Recipe
There’s no such thing as fried mysterious chicken parts in our household. Nuggets, some fast food restaurants call them. If we’re going to enjoy the mellow flavors of chicken – especially the pastured kind — then feast on this popular Thai dish that won’t set your tongue on fire. The peanut sauce provides an exotic and creamy dip for the flavorful skewered chicken and is also tasty on rice.
Ingredients
| Chicken breasts | 1 Pound (Chicken Satay Ingredients:) | |
| Garlic | 2 Clove (5gm), minced (Chicken Satay Ingredients:) | |
| Ginger | 1 Inch, minced (Chicken Satay Ingredients:) | |
| Cumin | 1/2 Tablespoon (Chicken Satay Ingredients:) | |
| Brown sugar | 2 Tablespoon, firmly packed (Chicken Satay Ingredients:) | |
| Chicken stock | 1/2 Cup (16 tbs) (Chicken Satay Ingredients:) | |
| Fish sauce | 3 Tablespoon (Chicken Satay Ingredients:) | |
| Soy sauce | 3 Tablespoon (Chicken Satay Ingredients:) | |
| 18 wood kabob skewers | ||
| Fish sauce | 1 Tablespoon (Peanut Sauce Ingredients:) | |
| Rice vinegar | 1/4 Cup (16 tbs) (Peanut Sauce Ingredients:) | |
| Coconut milk | 1/2 Cup (16 tbs) (Peanut Sauce Ingredients:) | |
| Sesame oil | 1 Tablespoon (Peanut Sauce Ingredients:) | |
| ¼ t. red Thai curry paste | ||
| 1 T hoisin sauce | ||
| Peanut butter | 1/2 Cup (16 tbs) (Peanut Sauce Ingredients:) | |
| Chicken stock | 1/2 Cup (16 tbs) (Peanut Sauce Ingredients:) | |
| ¼ c. half & half cream | ||
| Soy sauce | 1/4 Cup (16 tbs) (Peanut Sauce Ingredients:) | |
| Brown sugar | 2 Tablespoon, firmly packed (Peanut Sauce Ingredients:) | |
| Garlic | 1 Clove (5gm), minced (Peanut Sauce Ingredients:) | |
| Lime juice | 1 Tablespoon (Peanut Sauce Ingredients:) | |
| Tumeric | 1/2 Tablespoon (Peanut Sauce Ingredients:) | |
| 1/8 c. chives or green onions, finely chopped | ||
| Peanuts | 1/8 Cup (16 tbs), crushed (Peanut Sauce Ingredients:) | |
Directions
Satay Directions:
Cut chicken into ½ inch wide strips and place in 9 x 13-inch baking pan.
Combine remaining ingredients for marinade. Pour marinade over chicken strips. Cover and refrigerate for at least two hours, ideally overnight.
Soak wood skewers in water for about an hour before making the kabobs (the skewers absorb water and are less likely to catch on fire). Thread chicken strips on skewers. Fill the first half of the kabob with skewered meat, leaving the lower half empty so you have a “handle” to easily pick up the satay.
Grill chicken satay on a BBQ, basting with the leftover marinade. You can also broil the satay in your oven. Place the satay on a broiling pan and set the broiler to a medium heat (about 350 degrees). Place satay close to heating element and turn meat every five minutes until cooked while basting with the leftover marinade. Depending on the thickness of your meat, the satay should cook in about 8 to 12 minutes, but keep a close eye to avoid overcooking or drying it out.
Serve with Peanut Sauce on a bed of lettuce greens.
Peanut Sauce Directions:
Combine all ingredients with a whisk in a small bowl, adding a little more coconut milk as needed to make a sauce.
Pour into a small saucepan over medium heat until sauce starts to bubble. Remove from heat.
Serve in a bowl, topped with a sprinkle of fresh, crushed peanuts and finely chopped chives or green onions.
Yield: 2 cups.
This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit www.farmsteadchef.com.
To see their latest blog posts, visit www.hobbyfarms.com.
Cut chicken into ½ inch wide strips and place in 9 x 13-inch baking pan.
Combine remaining ingredients for marinade. Pour marinade over chicken strips. Cover and refrigerate for at least two hours, ideally overnight.
Soak wood skewers in water for about an hour before making the kabobs (the skewers absorb water and are less likely to catch on fire). Thread chicken strips on skewers. Fill the first half of the kabob with skewered meat, leaving the lower half empty so you have a “handle” to easily pick up the satay.
Grill chicken satay on a BBQ, basting with the leftover marinade. You can also broil the satay in your oven. Place the satay on a broiling pan and set the broiler to a medium heat (about 350 degrees). Place satay close to heating element and turn meat every five minutes until cooked while basting with the leftover marinade. Depending on the thickness of your meat, the satay should cook in about 8 to 12 minutes, but keep a close eye to avoid overcooking or drying it out.
Serve with Peanut Sauce on a bed of lettuce greens.
Peanut Sauce Directions:
Combine all ingredients with a whisk in a small bowl, adding a little more coconut milk as needed to make a sauce.
Pour into a small saucepan over medium heat until sauce starts to bubble. Remove from heat.
Serve in a bowl, topped with a sprinkle of fresh, crushed peanuts and finely chopped chives or green onions.
Yield: 2 cups.
This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit www.farmsteadchef.com.
To see their latest blog posts, visit www.hobbyfarms.com.
Chef
