Chicken Sates With Spicy Peanut Sauce Recipe
Servings: 1
Ingredients
- 2 whl skinless boneless chicken breasts - (abt 1 1/4 lbs)
- 3/4 c. sweetened flaked coconut
- 2 tsp minced peeled fresh gingerroot
- 2 tsp curry pwdr
- 2 Tbsp. fresh lime juice
- 1/2 c. warm water
- 2 Tbsp. vegetable oil
- 3 x scallions minced fine
- 1 x garlic clove minced fine
- 1 Tbsp. finely-grated peeled fresh gingerroot
- 1 c. water
- 1/2 c. creamy or possibly chunky peanut butter
- 1/4 c. soy sauce
- 1/4 c. distilled white vinegar
- 3 Tbsp. brown sugar - (firmly packed)
- 1/4 tsp dry warm red pepper flakes
- 32 x bamboo skewers - (7" long)
Directions
- Make the Chicken And Marinade: Cut the chicken lengthwise into 1/4-inch-thick slices, and season them with salt and pepper.
- In a blender, blend together the coconut, the gingerroot, the curry pwdr, the lime juice, and the warm water till the mix is smooth, strain the mix through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cold. The marinade may be made 2 days in advance and kept covered and chilled.
- In a large shallow dish, pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hrs. (Don't let the chicken marinate longer or possibly the meat will break down.)
- Soak the bamboo skewers in water to cover for 15 min. Thread the chicken onto the skewers.
- Make the Sauce: In a saucepan heat oil over moderate heat till warm but not smoking and cook scallions, garlic and ginger, stirring, till fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, till smooth and cold to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 Tbsp. warm water till sauce reaches desired consistency.
- Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 min on each side, or possibly till it is cooked through, and serve the sates with the dipping sauce.
- This recipe yields 32 sates.
- Yield: 32 sates
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 889g | |
| Calories 1458 | |
| Calories from Fat 880 | 60% |
| Total Fat 103.47g | 129% |
| Saturated Fat 24.01g | 96% |
| Trans Fat 0.73g | |
| Cholesterol 54mg | 18% |
| Sodium 4312mg | 180% |
| Potassium 1571mg | 45% |
| Total Carbs 91.62g | 24% |
| Dietary Fiber 13.5g | 45% |
| Sugars 53.3g | 36% |
| Protein 56.46g | 90% |
