Chicken Satay
2013-06-20- Servings : 24
Testing
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 2 hot dried chiles, crushed
- 3 cloves garlic, chopped
- 1 tsp coriander seeds, ground
- 1 tsp ginger, chopped fine
- zest of 1/2 lemon
- zest of 1/2 lime
- 1 tsp fish sauce
- 2 Tbs coconut milk, unsweetened
- PEANUT DIPPING SAUCE
- 1/2 cup unsalted peanuts
- 3/4 cup coconut milk, unsweetened
- 2 tsp fish sauce
- juice of 1/ 2 lemon
- 2 Tbs peanut oil
- 2 hot dried chiles, crushed
Method
Step 1
Soak skewers for one hour in water.
Step 2
Slice chicken into long thin strips. In a mortar, pound remaining ingredients except coconut milk to a paste. Stir in coconut milk. Make this marinade up to one day in advance.
Step 3
Rub each chicken strip with spice mixture, cover and let sit at room temperature for 4 hours.
Step 4
Thread chicken onto skewers. Broil close to the heat for two to three minutes per side turning once.
Step 5
Serve hot with peanut dipping sauce.
Step 6
PEANUT DIPPING SAUCE:
Step 7
Mix all ingredients in food processor until well mixed.
Step 8
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