CHICKEN SATAY WITH PEANUT SAUCE

By jarren

Ingredients

• Chicken:
• 3 boneless skinless chicken breasts
• 2 tablespoons (25 ml) soy sauce
• 2 tablespoons (25 ml) hoisin sauce
• 1 tablespoon (15 ml) minced ginger root
• 1 tablespoon (15 ml) dry sherry
• 1 tablespoon (15 ml) liquid honey
• 1 clove garlic, minced
• 1/4 teaspoon (1 ml) sesame oil
• Peanut Sauce:
• 1/3 cup (75 ml) coconut cream
• 3 tablespoons (50 ml) hoisin sauce
• 3 tablespoons (50 ml) smooth peanut butter
• 4 teaspoons (20 ml) soy sauce
• 1 tablespoon (15 ml) minced ginger root
• 2 cloves garlic, minced
• Dash hot pepper sauce
• 2 tablespoons (25 ml) chopped fresh coriander
• 16 wooden skewers, pre-soaked

Details

Servings 4

Preparation

Step 1

Chicken:

Cut chicken crosswise into 1/4-inch (5-mm) thick strips. In shallow baking dish, whisk together soy sauce, hoisin sauce, ginger, sherry, honey, garlic and sesame oil; add chicken and stir to coat. Cover and marinate in refrigerator or 8 hours, turning occasionally. Let stand at room temperature for 30 minutes.

Peanut Sauce:

Meanwhile, in small bowl, whisk together coconut cream, hoisin sauce, peanut butter, soy sauce, ginger, garlic and hot pepper sauce; stir in coriander.

Reserving marinade, thread 3 or 4 pieces of chicken onto each of 16 soaked wooden skewers; place on foil-lined baking sheet. Broil for 3 minutes; turn and brush with marinade. Broil for 3 to 5 minutes longer or until no longer pink inside. Serve with peanut sauce.