Side Pannel
Chicken Sat=82 with Peanut Sauce
Chicken Sat=82 with Peanut Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Thai, Main Dish, Appetizers
Ingredients List
- ----------------------------------MARINADE----------------------------------
- 1 tb Light brown sugar
- 1 tb Curry powder
- 2 tb Crunchy peanut butter
- 1/2 c Soy sauce
- 1/2 c Freshly squeezed lime juice
- 2 Garlic cloves, minced
- Crushed dried chile peppers
- ----------------------------
- 6 Chicken breast halves,
- =FFboned, skinned, and cut
- =FFinto 1/2" wide strips
Directions
PEANUT SAUCE
2/3 c Crunchy peanut butter
1 1/2 c Coconut milk, unsweetened
1/4 c Freshly squeezed lemon juice
2 tb Soy sauce
2 tb Molasses (or brown sugar)
1 ts Fresh ginger root, grated
4 Garlic cloves, minced
1/4 c Chicken broth
1/4 c Heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs
To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the
refrigerator at least 2 hours, although overnight is preferable. Make the
peanut sauce by combining the next 7 ingredients (peanut butter through
garlic) in a saucepan. Season to taste with cayenne pepper. Cook over
moderate heat, stirring constantly, until the sauce is as thick as heavy
cream (about 15 minutes). Transfer to a food processor or blender and
pur=82e briefly. Add chicken broth and cream and blend until smooth. This
mixture can be made several hours ahead and stored in the refrigerator.
Bring to room temperature before serving. Prepare moderate-hot charcoal
coals or preheat a broiler. Cook the skewered chicken, turning several
times and basting with the marinade, until crispy on the outside but still
moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime
zest and garnish with cilantro leaves. Serve with the peanut sauce for
dipping.
2/3 c Crunchy peanut butter
1 1/2 c Coconut milk, unsweetened
1/4 c Freshly squeezed lemon juice
2 tb Soy sauce
2 tb Molasses (or brown sugar)
1 ts Fresh ginger root, grated
4 Garlic cloves, minced
1/4 c Chicken broth
1/4 c Heavy cream
Cayenne pepper
Grated lime zest
Fresh cilantro sprigs
To make the marinade, combine the first 7 ingredients in a shallow dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the
refrigerator at least 2 hours, although overnight is preferable. Make the
peanut sauce by combining the next 7 ingredients (peanut butter through
garlic) in a saucepan. Season to taste with cayenne pepper. Cook over
moderate heat, stirring constantly, until the sauce is as thick as heavy
cream (about 15 minutes). Transfer to a food processor or blender and
pur=82e briefly. Add chicken broth and cream and blend until smooth. This
mixture can be made several hours ahead and stored in the refrigerator.
Bring to room temperature before serving. Prepare moderate-hot charcoal
coals or preheat a broiler. Cook the skewered chicken, turning several
times and basting with the marinade, until crispy on the outside but still
moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime
zest and garnish with cilantro leaves. Serve with the peanut sauce for
dipping.
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