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Chicken Satay with Peanut Sauce
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Ingredients:
1 1/2 pounds boneless skinless chicken breasts, cut into strips
vegetable oil
butter lettuce leaves
fresh cilantro leaves
peanut sauce (see below)
marinade (see below)
20 wooden skewers soaked in water
1 cup plain yogurt (for marinade)
1 teaspoon freshly grated ginger (for marinade)
1 teaspoon minced garlic (for marinade)
1 tablespoon curry powder (for marinade)
1 cup smooth peanut butter (for peanut sauce)
1/4 cup low sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 limes
2 tablespoons dark brown sugar
1/2 cup hot water
1/4 cup chopped peanuts
Directions:
Prepare the marinade: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
Serve the satays on a platter lined with lettuce leaves and cilantro accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce: Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
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1 1/2 pounds boneless skinless chicken breasts, cut into strips
vegetable oil
butter lettuce leaves
fresh cilantro leaves
peanut sauce (see below)
marinade (see below)
20 wooden skewers soaked in water
1 cup plain yogurt (for marinade)
1 teaspoon freshly grated ginger (for marinade)
1 teaspoon minced garlic (for marinade)
1 tablespoon curry powder (for marinade)
1 cup smooth peanut butter (for peanut sauce)
1/4 cup low sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 limes
2 tablespoons dark brown sugar
1/2 cup hot water
1/4 cup chopped peanuts
Directions:
Prepare the marinade: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
Serve the satays on a platter lined with lettuce leaves and cilantro accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce: Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
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