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Honey Chicken Satay, Lime Sauce https://www.metro.ca/userfiles/image/recipes/Satay-poulet-miel-sauce-lime-2867.jpg PT15M PT08M PT2H23M
Preheat BBQ.Soak 12 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.Trim and cut skinless chicken supremes into 12 long strips.Prepare marinade by mixing together honey, soya sauce, fish sauce, sesame oil, coriander seeds, turmeric, pepper sauce and lime juice and zest.Coil strips of chicken around skewers, place in marinade and marinate in the refrigerator ideally for two hours.Grill at high temperatures for 3-4 minutes each side.Prepare sauce by cooking onion and garlic in sesame oil for a few minutes. Add honey and caramelize for 2 minutes. Wet with fish sauce, water and pepper sauce. Bring to a boil and finish by adding the lime juice and zest and fine herbs to the sauce. Serve lukewarm.
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12 oz (800 g) chicken supreme 3 Tbsp. (45 mL) honey 1/4 cup (60 mL) soya sauce (Japanese) 2 Tbsp. (30 mL) fish sauce (nuoc-mam) 1 Tbsp. (15 mL) grilled sesame oil 2 tsp. (10 mL) grounded coriander seed 2 tsp. (10 mL) grounded turmeric 1 tsp. (5 mL) pepper sauce 1 lime (juice and zest)
Honey Chicken Satay, Lime Sauce

Honey Chicken Satay, Lime Sauce

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:08
COOKING
2:23
TOTAL TIME

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Ingredients

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  • 12 oz
    (800 g)
    chicken supreme
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  • 3 Tbsp.
    (45 mL)
    honey
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  • 1/4 cup
    (60 mL)
    soya sauce (Japanese)
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  • 2 Tbsp.
    (30 mL)
    fish sauce (nuoc-mam)
  • 1 Tbsp.
    (15 mL)
    grilled sesame oil
  • 2 tsp.
    (10 mL)
    grounded coriander seed
  • 2 tsp.
    (10 mL)
    grounded turmeric
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  • 1 tsp.
    (5 mL)
    pepper sauce
  • 1
    lime (juice and zest)
  • 1/2
    onion, finely chopped
  • 1 tsp.
    (5 mL)
    grilled sesame seed oil
  • 1
    cloves of garlic, chopped
  • 2 Tbsp.
    (30 mL)
    honey
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  • 1/4 cup
    (60 mL)
    fish sauce (nuoc mam)
  • 1/2 cup
    (125 mL)
    water
  • 1 tsp.
    (5 mL)
    hot pepper sauce
  • 2
    Limes (juice and zest)
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  • 2 Tbsp.
    (30 mL)
    coriander and/or fresh mint
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Preparation

Preheat BBQ.

Soak 12 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.

Trim and cut skinless chicken supremes into 12 long strips.

Prepare marinade by mixing together honey, soya sauce, fish sauce, sesame oil, coriander seeds, turmeric, pepper sauce and lime juice and zest.

Coil strips of chicken around skewers, place in marinade and marinate in the refrigerator ideally for two hours.

Grill at high temperatures for 3-4 minutes each side.

Prepare sauce by cooking onion and garlic in sesame oil for a few minutes. Add honey and caramelize for 2 minutes. Wet with fish sauce, water and pepper sauce. Bring to a boil and finish by adding the lime juice and zest and fine herbs to the sauce. Serve lukewarm.

Source : Metro

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Lactose-free recipes

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