Chicken Satay

Name: Chicken Satay
Prep time: 40 min
Cook time: 7 min
Total time: 47 min
Yield: 24 skewers, 12 serving(s)
Ingredients: 1 1/2 lbs chicken breasts (skinless and boneless); 2 medium onions; 6 garlic cloves; 2 tablespoons soy sauce; 1/4 cup lime juice; 1 teaspoon black pepper; 1/2 cup crunchy peanut butter; 1 cup unsweetened coconut milk; 1 tablespoon brown sugar; 3 small dried hot peppers; 1 teaspoon anchovy paste

Submitted by CJAY8248

"From my collection of handwritten recipes. Note: Chicken needs 2 hours to marinate."

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photo by loof751

Ready In:: 47mins
Ingredients:: 11
Yields:: 24 skewers
Serves:: 12

ingredients

1 ¹⁄₂ lbs chicken breasts (skinless and boneless)
2 medium onions
6 garlic cloves
2 tablespoons soy sauce
¹⁄₄ cup lime juice
1 teaspoon black pepper
¹⁄₂ cup crunchy peanut butter
1 cup unsweetened coconut milk
1 tablespoon brown sugar
3 small dried hot peppers
1 teaspoon anchovy paste

directions

Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. Cut chicken breasts into 24 thin strips. In a food processor, mince onions and garlic. Remove half of this mixture to a small bowl and reserve. Add soy sauce and 3 Tblsp. lime juice to food processor. Combine well and coat chicken strips. Cover and refrigerate 2 hours. Return reserved onion and garlic mixture to food processor. Add remaining 1 Tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. Process until smooth. Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. Some oil will separate out of the sauce. Gently blot off excess with a paper towel. Remove sauce to a small bowl for serving. Prepare a medium-hot fire in a barbeque grill or preheat broiler. Thread chicken strips onto wet bamboo skewers. Grill or broil until chicken is cooked through, about 5 to 7 minutes. Serve satay on their skewers with sauce on the side for dipping.

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Reviews

Great chicken satay! The chicken came out moist and tender and we loved the peanut sauce, although I would probably cut the black pepper to 1/2 tsp next time. Easy to make and delicious - thanks for sharing the recipe! Made for Spring Pick-A-Chef 2011

loof751

RECIPE SUBMITTED BY

CJAY8248

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