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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