chicken satay with peanut sauce

chicken satay with peanut sauce
chicken satay with peanut sauce 

MAKES 18 PIECES

ingredients

SATAY:

  • 2 pounds of boneless chicken breasts
  • 18 (6-inch) bamboo skewers


PEANUT SAUCE:

  • 1 cup peanut butter (chunky
  • or smooth, as you prefer)
  • 11/2 cups coconut milk
  • 1 inch fresh ginger,
  •  peeled and minced
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cinnamon
  • 1 cup apple juice
  • 1 teaspoon salt

cooking instructions

This is a simple way to prepare chicken or other meat in a
flavorful way. The coconut milk is rich and creamy, without
adding too much heaviness. Serve the satay alongside a stir fry or
a salad for a perfect meal, or take it to a picnic along with other
fun finger foods.
Cut the chicken breasts into long, thin pieces about 1 inch
wide and 2 to 21/2 inches long. Insert a bamboo skewer
lengthwise into each strip of chicken. Place the skewered
chicken in a deep baking pan. The chicken pieces can overlap,
but try not to overlap more than one layer.
Whisk together the peanut butter, coconut milk, ginger,
turmeric, chili powder, cumin, coriander, cinnamon, apple
juice, and salt. Pour the sauce over the skewered chicken
(avoid covering the wood ends of the skewers with sauce) and
marinate for at least two hours, turning the skewers once or
twice to coat all sides. The chicken can marinate overnight.
Just cover it with plastic and place it in the refrigerator.
Preheat the oven to 375 degrees. Bake the chicken for about
15 minutes (you can bake it in the same pan it marinated in),
then turn the chicken over, leaving a little space between the
pieces so they don’t stick together. Return the pan to the oven
and bake for another 15 minutes. You can also cook the satay
on the grill.
chicken satay with peanut sauce
chicken satay with peanut sauce 

Good appetite for everyone