Chicken satay skewers with peanut sauce elevate food-on-a-stick to gourmet level.
Chicken satay (also spelled sate) is found all over Southeast Asia: countries like Malaysia, Thailand and The Philippines all have their own versions of the recipe. In Indonesia it’s a national dish, so you can buy satay everyplace from upscale restaurants to a side-of-the-road street vendor’s tent.
While satay can refer to any one of a number of dishes of marinated and skewered meats –beef, pork, goat or even fish– it’s chicken satay that has become the most popular in America, where a spicy peanut sauce is usually the dipping sauce of choice.
Next time you have a party, serve your guests food-on-a-stick that’s a lot nicer than cubes of cheese on toothpicks, or those ubiquitous meatballs. You can dress up chicken satay even further by skewering it with sharpened pieces of lemongrass or seasoned wooden skewers.
You can also enjoy chicken satay skewers as the entree part of your meal. Serve with a crunchy Asian slaw and a melange of colorful stir-fried vegetables for a casual weeknight dinner with friends.
Chicken Satay Skewers Recipe
1 1/2 pounds of boneless chicken breast
1 3/4″ section of fresh ginger, grated
1/4 cup tamari (or soy sauce)
1/4 cup kecap manis (see note)
Wooden or metal skewers
Slice chicken into thin strips and thread onto skewers. In a small bowl, combine ginger, tamari and kecap manis. Place chicken skewers in a dish with a lid, pour mixture over the chicken, and cover. Marinate in the refrigerator for around 2 hours. Preheat broiler and place chicken satay skewers on a cooking sheet just below the broiler. Broil until chicken is browned and cooked through. Serve with peanut sauce for dipping.
Peanut Sauce Ingredients:
2 Tbsp sesame oil
2 Tbsp red curry paste
1 cup coconut milk
1/2 cup water
3/4 cup dry-roasted, salted peanuts, chopped
2 Tbsp brown sugar or palm sugar
Salt to taste
Fresh lime juice, to taste
Peanut Sauce Directions: In a skillet, heat sesame oil over medium-high heat and stir in curry paste. Add coconut milk, water, peanuts and sugar. Reduce heat and simmer about ten minutes. Season with salt and lime juice and serve warm with chicken satay skewers.
Note on Kecap Manis: You can find kecap manis at most Asian specialty stores, or make your own.
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