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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