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Chicken Satay with Peanut Serrano Sauce

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --CHICKEN--

  3. 1 tablespoon powdered tumeric

  4. 1/2 teaspoon salt

  5. 1/2 cup unsweetened coconut milk

  6. 1 pound boned & skinned chicken breasts -- cut 1x4x1/4 strips

  7. bamboo skewers

  8. --PEANUT SAUCE--

  9. 1 1 1/2 inch fresh ginger - peeled & minced

  10. 2 serrano chilies - seeded and minced.

  11. 1 clove garlic -- minced

  12. 2 green onion -- minced

  13. 1/3 cup creamy peanut butter

  14. 1/3 cup unsweetened coconut milk -- chicken broth -- or water

  15. 3 tablespoons fresh lime or lemon juice

  16. 2 tablespoons fish sauce or soy sauce

  17. 1 tablespoon granulated sugar -- or 2 taste

  18. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce.

  2. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup.

  3. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.

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