Chicken Satay Recipe
Ingredients
| 2 pounds chicken breasts, cut into bite-size strips | ||
| Onion | 3 Tablespoon, chopped | |
| 1 tablespoon peanut or vegetable oil | ||
| Garlic | 2 Clove (5gm), minced | |
| Cardamom | 1/4 Teaspoon | |
| 2/3 cup plus 1 tablespoon crunchy peanut butter | ||
| Turmeric | 1 Teaspoon | |
| Ground coriander | 2 Teaspoon | |
| Ground cumin | 1 1/2 Teaspoon | |
| 1 teaspoon red pepper flakes, soaked in a small amount of warm water | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Thread chicken pieces on wooden skewers.
Make marinade by stirring together 1 tablespoon pea nut butter and remaining ingredients.
Place chicken pieces in marinade and leave overnight.
Remove skewered chicken and barbecue 3 to 4 minutes outdoors (basting constantly) or broil indoors until browned.
Keep chicken hot.
To prepare sauce add remaining peanut buttter and enough water to remaining leftover marinade to make a sauce of desired consistency.
Simmer for 5 minutes and serve hot with the skewered chicken.
Make marinade by stirring together 1 tablespoon pea nut butter and remaining ingredients.
Place chicken pieces in marinade and leave overnight.
Remove skewered chicken and barbecue 3 to 4 minutes outdoors (basting constantly) or broil indoors until browned.
Keep chicken hot.
To prepare sauce add remaining peanut buttter and enough water to remaining leftover marinade to make a sauce of desired consistency.
Simmer for 5 minutes and serve hot with the skewered chicken.
Chef
