Chicken Satay with Peanut Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 25 min |
| Total: | 2 h 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe ingredients
- Marinade
- 1 tsp. (5 mL) grated fresh ginger
- 2 garlic cloves, thinly sliced
- 2 Tbsp. (30 mL) soya sauce*
- 2 Tbsp. (30 mL) white wine
- 1 lb. (454 g) chicken breasts, thinly sliced
- Peanut sauce
- ½ tsp. (2 mL) ground cumin
- ½ tsp. (2 mL) turmeric
- 1 tsp. (5 mL) fresh coriander
- 1 tsp. (5 mL) chili powder
- 1 tsp. (5 mL) soya sauce*
- 2 tsp. (10 mL) brown sugar
- ½ cup (125 mL) crunchy peanut butter*
- ½ cup (125 mL) coconut milk
- Juice of 3 limes
- Salt and white pepper as needed
Preparation
In a glass bowl, mix the marinade ingredients.
Marinate the chicken, cover and refrigerate for 2 hours.
In a saucepan, mix the first 7 sauce ingredients and cook over medium heat for 2 minutes.
Lower the heat and add the coconut milk. Set aside.
Soak 20 small wood skewers in cold water for 15 minutes.
Thread the chicken strips on the skewers, accordion style.
In a frying pan, cook the strips over medium heat for 15 minutes.
Baste the strips with the sauce while they cook.
Add the lime juice to the sauce and adjust the seasoning.
Suggestion
Tamari or ‘shoyu’ soya sauce contains more salt than regular soya sauce, but adds more punch to cooked dishes.
Accompaniments: chinese cabbage sautéed with sesames, quinoa pilaf.
Medium or full-bodied white wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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- Chicken Brochettes with Peanut Sauce
- Grilled Chicken Breasts with Peanut Sauce
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Chicken Brochettes with Peanut Sauce
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