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Chicken Satay - 5

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, 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. 1 teaspoon 5ml Turmeric

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/2 cup 118ml Unsweetened coconut milk

  4. 1 lb 454g / 16oz Chicken breasts - boneless, skinless- cut into 1-by-

  5. 4 inch strips trimmed

  6. Of fat

  7. 1 Fresh ginger - peeled, minced

  8. 1/3 cup 78ml Unsweetened coconut milk

  9. 2 Serrano chilies - seeded and minced.

  10. 3 tablespoons 45ml Fresh lime or lemon juice

  11. 2 tablespoons 30ml Fish sauce or soy sauce

  12. 1 Garlic - minced

  13. 1 teaspoon 5ml Granulated sugar - or 2 taste

  14. 2 Green onion - minced

  15. 1/4 cup 4g / 0.1oz Fresh cilantro - chopped

  16. 1/3 cup 78ml Creamy peanut butter

Instructions Jump to Ingredients ↑

  1. TO MAKE SATAY: 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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