Chicken Satay Strips With Spicy Peanut Sauce
CDKitchen https://www.cdkitchen.com
Serves/Makes: 48 | Ready In: 1-2 hrs
Ingredients:
1 1/4 pound boneless, skinless chicken breast
2 tablespoons sesame oil
2 tablespoons corn oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons lemon juice
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced ginger
1/4 teaspoon black pepper
tabasco or crushed red pepper flakes to taste
bamboo skewers
***SATAY SAUCE***
4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons minced garlic
1 teaspoon minced fresh ginger
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter, smooth or chunky
1/2 teaspoon coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lime or lemon juice
1/2 teaspoon black pepper
tabasco or crushed red pepper flakes to taste
Directions:
For Chicken: Cut the chicken into strips 1/2 inch wide by 3 inches long. Combine with the remaining ingredients and marinate in the refrigerator for anywhere from 1-12 hours. Soak the bamboo skewers in water to prevent them from burning.
For Sauce: Heat the corn and sesame oils in a saucepan. Add the onion, garlic, and ginger and saute over medium heat until softened. Add the vinegar and sugar and continue to cook and stir until the sugar dissolves. Remove from the heat and stir in the remaining ingredients.
For a smoother sauce, combine in food processor. This sauce can be made in advance. If it is too thick, thin with a little hot water.
To Serve: Thread chicken onto skewers. Put on baking sheets and cook at 375 degrees, about 5-10 minutes until done. Or, grill over hot coals.
Serve hot, or at room temperature. Use room temperature sauce for dipping.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1575/Chicken-Satay-Strips-With-Spic95474.shtml
Recipe ID: 66347
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