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Chicken Satay with Spicy Peanut Dipping Sauce

  • 4servings
  • 5minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 125ml low-sodium chicken stock

  2. 125ml lite coconut milk

  3. 2 tbsp. low-sodium soy sauce

  4. 1 shallot, sliced thin

  5. 1 clove garlic, minced

  6. 11/2; tsp. Thai fish sauce (or 2 additional tsp. low sodium soy sauce)

  7. 1 tbsp. brown sugar

  8. 1/2; tsp. lime zest

  9. 1 tbsp. minced fresh ginger

  10. 450g skinless, boneless chicken breast pounded slightly and cut into 21/2;-cm strips

  11. 180ml spicy peanut dipping sauce, recipe below

  12. 2 tbsp. minced fresh basil or coriander leaves

  13. 40g cup chopped toasted peanuts

  14. 60g natural creamy peanut butter

  15. 60ml low-sodium chicken broth

  16. 3 tbsp. low-sodium soy sauce

  17. 11/2; tbsp. brown sugar

  18. 11/2; tbsp. minced fresh ginger

  19. 2 tbsp. lime juice

  20. 1 tsp. minced garlic

  21. 1/2; tsp. chilli flakes

  22. 1 tsp. curry paste

  23. 1 shallot, peeled and roughly chopped

Instructions Jump to Ingredients ↑

  1. Chicken Satay with Spicy Peanut Dipping Sauce Special equipment: 8 (20-cm) bamboo skewers, soaked for 20 minutes 1) In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

  2. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Barbeque 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

  3. Serve chicken skewers with peanut dipping sauce, and garnish with basil or coriander and chopped peanuts.

  4. For the dipping sauce: Place all ingredients in blender and blend until smooth.

  5. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

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