Chicken Saté With Ginger Garlic Sugar Snap Peas
photo by Katie M.
- Ready In:
- 16mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb boneless chicken thighs or 1 lb chicken breast
- 2 tablespoons sesame oil or 2 tablespoons coconut oil
- 2 garlic cloves, cut into quarters
- 3 tablespoons sate seasoning
- 3⁄4 lb of fresh sugar snap pea
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili oil
- 1 tablespoon sesame oil
- 1⁄4 of a lime
- salt and pepper
directions
- Cut chicken into one inch strips (will be woven onto skewers later).
- Combine all the chicken Saté ingredients into a plastic baggie or bowl to marinate for a minimum of 2 hours, preferably overnight.
- Once the chicken has had time to marinate, weave pieces onto skewers (if using wooden make sure they soaked for at least 30 minutes).
- Next place chicken skewers on a pre-heated grill with a lightly oiled grate (medium-high heat), you can also use a hot griddle pan.
- Cook for about 2 1/2 – 3 minutes on each side or until the meat releases from the grill (if using a meat other than chicken the cooking time may vary).
- Make sure to get a good char and grill marks on the chicken. For an appetizer I would leave on the skewers to dip in a sauce.
- Serve hot with some soy sauce (Mix 2 Tbs soy sauce, 1 tsp minced shallot, pinch of sugar, splash of lime juice) or a Thai peanut sauce (I didn’t have time to make one, but here is a good recipe).
- Rinse the snap peas and pat dry.
- Trim the peas: Hold a paring knife in one hand and the sugar snap in the other, with the inside curve of the pod facing you and the thicker point to the top (point that was picked from plant). Cut the top of the pea and pull off the tough string that runs along the length of the pod. (see picture above).
- In a saute pan, heat the sesame and chili oil on medium heat.
- Once oil is hot, add the ginger and let it sit for about 45 seconds.
- Add the sugar snap peas and toss in with the oil and ginger.
- Let them cook for about 2 minutes, stirring occasionally.
- Add in garlic, salt and pepper and stir everything together.
- Let the peas saute for another 3-4 minutes so they soften up a little more (you do not want them to cook into mush, they should still have a snap to them).
- Squeeze the lime on and cut the heat off and serve them warm.
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