Chicken Satay With Coconut Dipping Sauce Recipe
Ingredients
| Coconut milk | 1/2 Cup (16 tbs) | |
| 1 tablespoon bottled Thai green curry paste | ||
| 3/4 pound skinless boneless chicken breasts, cut diagonally into 18 strips | ||
| 1 teaspoon peanut or canola oil | ||
| Onion | 1/4 Cup (16 tbs), minced | |
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| Peanut butter | 2 Tablespoon | |
| 1 teaspoon packed light brown or granulated sugar | ||
| Salt | 1/4 Teaspoon | |
Directions
Soak 18 (7-inch) bamboo skewers in water to cover for 30 minutes.
Combine 1/4 cup of the coconut milk and the curry paste in a zip-close plastic bag.
Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 20-30 minutes or up to 1 day.
Meanwhile, heat the oil in a small non-stick skillet over medium heat.
Add the onion and cook, stirring, until lightly browned, about 4 minutes.
Add the broth, peanut butter, sugar, salt, and the remaining 1/4 cup coconut milk; bring just to a boil.
Reduce the heat and cook, stirring, until thick and smooth, about 1-2 minutes.
Set aside.
Spray the broiler rack with non-stick spray; preheat the broiler.
Thread the chicken onto the skewers and discard the excess marinade.
Place the skewers on the broiler rack and broil 5 inches from the heat, turning once, until browned and cooked through, about 5 minutes.
Place the skewers on a platter and serve with the sauce for dipping.
Combine 1/4 cup of the coconut milk and the curry paste in a zip-close plastic bag.
Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, about 20-30 minutes or up to 1 day.
Meanwhile, heat the oil in a small non-stick skillet over medium heat.
Add the onion and cook, stirring, until lightly browned, about 4 minutes.
Add the broth, peanut butter, sugar, salt, and the remaining 1/4 cup coconut milk; bring just to a boil.
Reduce the heat and cook, stirring, until thick and smooth, about 1-2 minutes.
Set aside.
Spray the broiler rack with non-stick spray; preheat the broiler.
Thread the chicken onto the skewers and discard the excess marinade.
Place the skewers on the broiler rack and broil 5 inches from the heat, turning once, until browned and cooked through, about 5 minutes.
Place the skewers on a platter and serve with the sauce for dipping.
Chef
