Wednesday, July 7, 2010

Thai Peanut Sauce & Chicken Satay

This is a great recipe for chicken, or any white fish. It also works on salads, veggies, and rice. If you want a thicker sauce, simply add more peanut butter.

■1 cup creamy peanut butter
■½ cup sesame oil
■¼ cup vegetable oil
■½ cup honey
■½ cup pineapple juice
■¼ cup coconut milk
■1 teaspoon fresh minced ginger
■1 teaspoon red pepper flakes
■1 teaspoon black and regular sesame seeds
■Salt and pepper to taste
■1 tablespoon chives

Place all the ingredients except the chives in a bowl, mix with a whisk. Top with chives or chopped peanuts.



1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe above


Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

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