Wednesday, July 18, 2012

Chicken Satay

This recipe is from the following book:


Ultimate Chinese Cookbook which my husband bought for me years ago. I haven't made more than a few recipes from it, but they've all been good. I found this book for sale online for $1 - totally worth it! 

Tonight I made Chicken Satay and my kids were THRILLED! I did not make the sauce that goes with it and they were delicious. If you make the sauce, please leave a comment letting me know if you liked it or not. Thank you! Enjoy:


Chicken Satay:
4 boneless, skinned chicken breasts or 1lb 10oz rump steak, trimmed
Marinade:
2 small onions, finely chopped (I used 6 tbsp dehydrated onions)
2 garlic cloves, minced
1 tsp ground ginger
5 tbsp soy sauce
4 tsp chili powder
2 tsp ground coriander
4 tsp brown sugar
2 tbsp lemon or lime juice
2 tbsp vegetable oil
Sauce: (optional)
1 1/4 cups coconut milk
1/3 cup crunchy peanut butter
1 tbsp fish sauce
1 tsp lemon or lime juice
salt and pepper

1. Using a sharp knife, trim any fat from the chicken or beef and then cut into thin strips, about 2 inches long. 
2. To make the marinade, place all the ingredients in a shallow dish and mix well. Add the chicken or beef strips and turn in the marinade until well coated. Cover and leave to marinate for 2 hours or place overnight in the refrigerator. 
3. Remove the meat from the marinade and thread the pieces, accordian style, on pre-soaked bamboo or thin wooden skewers.
4. Broil the chicken or beef satays on a cookie sheet pan for 8-10 minutes, turning occasionally, until cooked through. 
5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce, and lemon or lime juice in a saucepan. Bring to a boil and cook for 3 minutes. Season to taste.
6. Transfer the sauce to a serving bowl and serve with the cooked satays. 
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