Chicken Satay & A Peanut Dipping Sauce Recipe
Going out to eat is expensive, so I try to make it at home. This typical Thai fare turned out better than any I've ever paid for at a restaurant and comes complete with a healthier peanut sauce made from (gasp) actual peanuts--not peanut butter!
Ingredients
- -Chicken Satay---
- 1 lb. chicken breast
- 1/4 cup chopped lemongrass
- 1 small red onion, chopped
- 1 clove garlic, chopped
- 1 1/2 inches ginger, peeled and chopped
- 1/2 tsp. turmeric
- 1 Tbsp. ground coriander
- 2 tsp. cumin
- 3 Tbsp. soy sauce
- 2 Tbsp. fish sauce
- 3 Tbsp. brown sugar
- 1 Tbsp. fresh lime juice
- 1 small red or green chili
- -Peanut Sauce---
- 4 red or green chilis
- 3/4 cup unsalted, dry-roasted peanuts
- 1 inch ginger, peeled & chopped
- 2 Tbsp. chopped lemongrass
- 1 garlic clove, chopped
- 1 Tbsp. vegetable oil
- 1 tsp. fish sauce
- 3/4 cup water
- 2 Tbsp. sugar
- 1/2 teaspoon rice vinegar
- 1 tsp. kosher salt
Directions
- In a small saucepan, mix soy sauce, fish sauce, lime juice and brown sugar. Heat on low until sugar dissolves, 4-5 minutes. Let cool.
- In a small saute pan, place coriander, cumin and turmeric. Heat on low, moving around gently. When aromatic, take off of heat and let cool.
- In a food processor, finely chop ginger, lemongrass, onion, garlic and chili. When other ingredients are cool, add and puree.
- Fillet chicken breast and cut into strips. Mix with marinade and place in fridge for at least an hour. Can be done the night before for more pronounced flavors.
- If using bamboo skewers, soak before use. Otherwise, place chicken on skewers. Lightly grease your barbecue grill, as it will stick. Cook thoroughly, approximately 5-7 minutes. The chicken will be thin, so watch closely.
- To make the peanut sauce, In a food processor, finely chop chilis, peanuts, ginger, garlic and lemongrass. Mix fish sauce, vinegar, salt and sugar into water. Set aside.
- Coat a small sauce pan with vegetable oil. Add peanut mixture, coating with oil and cooking for 1 minute. Add in water mixture. Bring to a boil and then let simmer for 5 minutes until it thickens up.
- Let cool at room temperature. To thin out, add a little water. Add extra salt at room temperature--the flavors aren't pronounced until cooled.
- Click on link below for more pictures of this dish & other recipes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 5 servings | |
| Calories 226 | |
| Calories from Fat 88 | 39% |
| Total Fat 9.86g | 12% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.16g | |
| Cholesterol 46mg | 15% |
| Sodium 1708mg | 71% |
| Potassium 290mg | 8% |
| Total Carbs 17.86g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 14.86g | 10% |
| Protein 16.75g | 27% |
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