Chicken Satay with Spicy Peanut Sauce
makes 16 skewers
NOTE: Thai red curry paste is sold in many supermarkets. Look
for it near the fish sauce and rice noodles. It has a complex,
spicy flavor. An equal amount of hot red pepper flakes will provide
the peanut sauce with adequate heat, but the sauce will lack the
complex flavor provided by the curry paste.
1/4 cup low-sodium soy sauce
2 tablespoons vegetable oil
2 tablespoons Asian sesame oil
2 tablespoons honey
6 small garlic cloves, minced (about 2 tablespoons)
1/4 cup minced fresh cilantro leaves
1 tablespoon minced fresh gingerroot
2 medium scallions, white and green part, sliced thin
4 boneless, skinless chicken breasts (about 4 ounces each)
Spicy Peanut Sauce
5 tablespoons creamy peanut butter
2 tablespoons lime juice
1/3 cup unsweetened coconut milk
1 tablespoon minced fresh gingerroot
2 medium garlic cloves, minced
1 teaspoon Thai red curry paste or hot red pepper flakes
1 teaspoon sugar
INSTRUCTIONS:
1. Adjust oven rack to highest position and heat broiler. Whisk together soy sauce, vegetable oil, sesame oil, honey, garlic, cilantro, ginger, and scallions in large bowl. Cut chicken breasts on diagonal into 16 strips, each about 3 inches long and 1 inch wide. Add chicken to bowl and marinate, stirring occasionally, for 15 to 20 minutes.
2. While chicken marinates, place all ingredients for peanut sauce in blender or food processor and process until smooth. Scrape sauce into small serving bowl.
3. Thread each chicken piece lengthwise on its own short bamboo or wooden skewer. Place skewers on a broiler rack over foil-lined broiler pan bottom. Cover exposed ends of skewers with foil (see figure 19). Brush chicken with marinade remaining in bowl and broil until golden brown, about 21/2 to 3 minutes, turning skewers half-way through. Place skewers on platter with bowl of peanut sauce. Serve immediately.