Chicken Satay Skewers

 Chicken Satay


1 lb. boneless, skinless chicken breasts cut into 1 inch strips


Marinade

2 tbsp  soy sauce

1/2 tbsp fish sauce

1 tbsp fresh lime juice

1 tbsp honey

1-2 tbsp Sriracha sauce

2 tbsp minced garlic

1 tbsp minced ginger OR 2 tsp ground ginger


Peanut Sauce

1 cup chicken stock

1/4 cup smooth peanut butter

1 tbsp honey

3 tsp soy sauce

2 tsp Sriracha sauce

1 tsp ground ginger

3 cloves minced garlic

1 tbsp freshly squeezed lime juice

Garnish with chopped cilantro and chopped unsalted peanuts


NOTE:  If you are using wooden skewers for grilling, soak the skewers for 10-15 minutes in water ahead of time.


In a mixing bowl combine all the ingredients in the marinade and whisk.  

Add chicken strips to the marinade, cover and leave in the refrigerator for at least 2 hours or overnight.


To make peanut sauce, combine chicken stock, peanut butter, honey, soy sauce, Sriracha sauce, ginger and garlic in a medium saucepan.  

Bring to a simmer and stir occasionally, cook until the sauce has thickened.  This will take about 5-7 minutes.

Take the pan off the heat and stir in lime juice.


Preheat outdoor or indoor grill and thread chicken strips onto the skewers.  Cook 2-4 per side.  Arrange skewers on a plate and garnish with chopped cilantro and chopped peanuts.  Serve peanut sauce on the side.



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