- 4
Ingredients
- 12 wooden skewers
- === FOR THE CHICKEN ===
- 2 fresh lemon grass stems
- = (or 2 finely-chopped medium shallots)
- 2 garlic cloves -- finely chopped
- 1 piece ginger root - (1/2" long) -- peeled, and
- finely chopped
- 2 teaspoons five-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 4 boneless skinless chicken breast halves -- (1 1/2 to 2 lbs)
- === PEANUT SAUCE ===
- 1 tablespoon vegetable oil
- 1 cup skinned shelled raw peanuts
- 1/2 medium onion -- coarsely chopped
- 1 garlic clove
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground ginger
- 1 teaspoon sugar
- 1 tablespoon freshly-squeezed lemon juice -- or to taste
- 1 cup hot water
- Salt -- to taste
- Freshly-ground black pepper -- to taste
Preparation
Step 1
Fill a shallow tray with water and soak the skewers for at least 30 minutes.
For the Chicken: In a shallow bowl, combine the lemon grass or shallots, garlic, ginger, five-spice powder, soy sauce, oil and honey and stir to combine. Set aside.
Cut the chicken into about 12 long, thin strips, about 1/2-inch thick, add to the marinade and toss to coat. Cover and refrigerate for 1 to 3 hours.
For the Peanut Sauce: In a large skillet over medium heat, heat the oil until hot. Add the peanuts and cook, stirring, until lightly browned, 3 to 5 minutes.
Transfer to a food processor or blender and add the onion, garlic, red pepper flakes, ginger, sugar and lemon juice and process until smooth. With the blades running, slowly add just enough hot water to make the sauce pourable. Start by adding just 1/2 cup, then process for a few seconds and adjust accordingly. Taste and adjust the seasoning accordingly.
Transfer the sauce to a saucepan. Place over medium heat, stirring frequently, until warmed through. Remove the pan from the heat; cover to keep warm.
Preheat the grill.
Thread each piece of chicken onto a separate skewer, piercing the chicken strip in several places so the chicken is slightly pleated. Discard the excess marinade.
Grill the satay until browned, 2 to 3 minutes. Turn and cook until the other side is browned and the chicken is cooked through, 2 to 3 minutes more.
To serve, transfer the satay to a platters and pour the sauce into individual dishes for dipping. Serve immediately.
This recipe yields 4 servings.
Comments: The five-spice marinade clings to the chicken and provides a tasty buffer to the heat of the grill or broiler. This recipe is also delicious with pork.