Grilled Chicken Satay with Peanut Sauce Time: 35 minutes
Fresh ginger adds a bit of heat and a lot of flavor to this chicken. You can substitute 1/4 tsp ground ginger if you don't have fresh; and add more if you like the heat. For a hotter dish you could add crushed red pepper, Asian chili sauce or even Tabasco to the marinade and/or the peanut sauce.
2 chicken breasts, boneless, skinless
2 tbs lemon juice
2 tbs soy sauce
1 tbs brown sugar
2 cloves garlic
1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
1 tsp chili powder
4 skewers
Cut chicken breast into long strips. Thread the meat the long way onto the skewers, (sort of pleating it). Mix the rest of the ingredients in a small bowl. Place chicken skewers into a baking dish and pour marinade over. Allow to marinade for 20 - 40 minutes. When ready, remove from marinade and grill over direct heat for 8 - 10 minutes. Can also be done under the broiler (grill) for same amount of time. Or, you could skip the skewers and stir-fry them in 1 tbs olive oil and 1 tsp sesame oil. Serve with Peanut Sauce on the side.
Warm Peanut Sauce Time: 10 minutes
1/3 cup chunky peanut butter creamy will do if that is what you have
2 tbs fresh snipped chives
1 tbs snipped fresh parsley
1 tsp chili powder
1 tsp sesame oil
1 tbs olive oil
2 tsp soy sauce
2 tsp lemon juice
1 tsp brown sugar
1/3 cup chicken stock
Heat oils in small saucepan. Add chives and chili powder and sauté briefly. Add remaining ingredients and bring to a boil, stirring well to combine. Remove from heat and cover to keep warm.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
