Grilled Chicken Satays with Peanut Sauce
- 1/4 cup soy sauce
- 3 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 teaspoons chopped fresh ginger
- 2 teaspoons chopped fresh garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3 by 1/4-inch each
- 35 to 45 medium (7-inch) bamboo skewers, soaked in water for 15 to 30 minutes
- Peanut Sauce, recipe follows
- Chopped peanuts, garnish
- Cilantro sprigs, garnish
In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
Preheat the grill to medium-high. (Or preheat the broiler.)
Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature.Peanut Sauce:
1/2 cup chopped green onions
1/3 cup chopped fresh cilantro leaves
2 jalapeno peppers, stemmed, seeded and chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 (12-ounce) jar smooth peanut butter
2 tablespoons sesame oil
1/3 cup fish sauce (nam pla)
1 tablespoon fresh lime juice
1 (14-ounce) can coconut milk
2 tablespoons hoisin sauce
Hot sauce, optional
To make the peanut sauce, in a food processor, combine the green onions, cilantro, jalapenos, garlic, and ginger and blend on high speed for 30 seconds, scraping down the sides of the bowl. Add the peanut butter and sesame oil and blend, scraping down the sides, for 30 seconds. Add the fish sauce and lime juice and process to blend. Add the coconut milk and hoisin sauce and process until smooth, scraping down the sides, as needed. You may add hot sauce to taste, if desired.
Recipe courtesy Emeril Lagasse, 2004