1 Video | Photo: Chicken Sate with Spicy Peanut Dipping Sauce Recipe
Ingredients
- 1/2 cup low-sodium chicken stock
- 1/2 cup lite coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 shallot, sliced thin
- 1 clove garlic, minced
- 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
- 1 tablespoon brown sugar
- 1/2 teaspoon lime zest
- 1 tablespoon minced fresh ginger
- 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
Directions
8 (8-inch) bamboo skewers, soaked for 20 minutes
- 3/4 cup Spicy Peanut Dipping Sauce, recipe below
- 2 tablespoons minced fresh basil or cilantro leaves
- 1/4 cup chopped toasted peanuts
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
Spicy Peanut Dipping Sauce:
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons minced fresh ginger
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon chili flakes
- 1 teaspoon red curry paste
- 1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 112 reviews
By Tbarr4140
on December 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Truly outstanding! We made several changes, chief of which that we ended up marinating the chicken overnight due to a change in dinner plans. It was so unbelieveably tender that we will probably repeat the process in the future. Since it was the first time we made it, I can't really say how much tenderer the chicken was as opposed to marinating for several hours but experience tells me the difference would be very noticeable. The other change was that we actually prepared the chicken on a charcoal grill just as it is done in Asia and it turned out great at about 3-4 minutes on each side. Otherwise we followed Ellie's recipe other than subsituting soy for fish sauce since we didn't have any. As others have said, it makes a lot of sauce. We actually had brussels as a side and they were really good with the sauce as well. Of course risotto or ricearoni would go really well, too.
By mary.flaum_11365143
Fairview Oregon
on June 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this yesterday for a neighborhood party, and it was a huge hit. Every morsel of chicken was eaten in no time at all. I will make this again. The only change I made was I used Jiff creamy peanut butter because that's what I had. It does make a lot of sauce, I brought home about half, which I plan to use for some stir fry. Thanks for the great recipe Ellie
By Mmmm....Num, nums!
Boise, ID
on May 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This makes a ton of sauce! I used left overs in a stir fry and it was delicious. I didn't have any chili paste, but used a chili garlic sauce which added a perfect hottness. I also used an unnatural peanut butter and onion opposed to the shallot. The marinade makes for perfectly juicy chicken.
Read all 112 reviews