No Reviews
You must be logged in to post a review.
Thai-inspired ginger chicken satay with an authentic peanut dipping sauce. Know what this means? No peanut butter!
For the Chicken:
1. In a small saucepan, mix soy sauce, fish sauce, lime juice and brown sugar. Heat on low until sugar dissolves, 4-5 minutes. Let cool.
2. In a small saute pan, place coriander, cumin and turmeric. Heat on low, moving around gently. When aromatic, take off of heat and let cool.
3. In a food processor, finely chop ginger, lemongrass, onion, garlic and the red/green chili. When other ingredients are cool, add them to this mixture and puree.
4. Filet chicken breast and cut into strips. Mix with marinade and place in fridge for at least an hour. Can be done the night before for more pronounced flavors.
5. If using bamboo skewers, soak them before use. When you are ready to cook, place the chicken on skewers. Lightly grease your barbecue grill, as it will stick. Cook thoroughly on medium heat, approximately 5-7 minutes. The chicken will be thin, so watch closely.
For the Sauce (Make at least 30 minutes prior to cooking chicken to allow cooling)
1. In a food processor, finely chop chilis, peanuts, ginger, garlic and lemongrass. Mix fish sauce, vinegar, salt and sugar into water. Set aside.
2. Coat a small sauce pan with vegetable oil. Add peanut mixture, coating with oil and cook for 1 minute. Add in the water mixture. Bring to a boil and then let simmer for 5 minutes until it thickens up.
3. Let cool at room temperature. To thin out, add a little extra water. Add extra salt at room temperature–the flavors aren’t pronounced until cooled.
Then dip away!
No Comments
Leave a Comment!
You must be logged in to post a comment.