Chicken Satay With Peanut Sauce

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Bamboo or wooden skewers are available in Chinese food stores or kitchenware shops.

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  • 24

Ingredients

  • Peanut Sauce:
  • 1 lb (500 g) boneless chicken breasts
  • 1/2 cup (125 ml) soy sauce
  • 1/4 cup (50 ml) molasses Juice of half a lemon
  • 2 cloves garlic minced
  • 1 small onion, finely chopped
  • 1 tsp (5 ml) sambal* or 1 dried red chili pepper, crushed
  • 1 tbsp (15 ml) soy sauce
  • 2 tsp (10 ml) brown sugar
  • 1/4 cup (50 ml) peanut butter
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) grated lemon rind
  • 2 tsp (10 ml) lemon juice
  • 3 tbsp (45 ml) peanut or vegetable oil
  • 1 cup (250 ml) (approx) coconut milk or table cream

Preparation

Step 1

Soak 24 wooden skewers, each about 6 inch (15 cm) long, in water for at least 5 minutes. Remove white tendons from chicken and cut chicken into very thin strips about 5 inches (12 cm) long and 1/2 inch (1 cm) wide. Thread chicken onto skewers.

Combine soy sauce, molasses, lemon juice and garlic and mix well. Place chicken in shallow dish and pour soy sauce mixture over. Marinate for 1 hour at room temperature or overnight in refrigerator, turning chicken occasionally.

Peanut sauce: In small bowl, food processor or blender, combine all ingredients, adding just enough of the coconut milk to make dipping consistency, and mix until smooth. Cover and refrigerate until serving. Remove chicken from marinade and place on broiler rack. Broil chicken for about 3 minutes on each side or until chicken is tender. Serve hot with Peanut Sauce for dipping. Makes about 24 skewers.

*Sambal is a Dutch-Indonesian chili-flavored relish available in specialty food shops.

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