Ingredients
- 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
Directions
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.
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By melissacapps_73...
Twin Falls, ID
on August 11, 2007
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We made this the other night and loved it! I didn't have fish sauce, so I left that out and adjusted the measurements of the sauce since it looked like it would make a lot. We loved both the chicken and the peanut sauce; just the right amount of spice. I also didn't have coconut milk, so I used condensed milk instead. This meal was way better than any of our local Thai restaurants. Amazingly, it was even better the next day for leftovers, and my hubby normally hates leftovers. Yum!
By Reilly G&D
West Berlin, NJ
on July 17, 2007
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We did the chicken and made a variety of sauces and had a kind of "fundo" chicken night. Peanut sauce, cucumber relish, shoutwest ranch dip, mango/avacado salsa- great for parties!
By dgbussey_6497046
Aldie, VA
on April 02, 2007
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I got a lot of raves for this recipe, but I made a few adjustments. Most importantly I think it's important to make the sauce night before (it will be thick, just add water to thin the sauce out. Add HALF of the fish sauce and I also added a tablespoon of sugar (but I think I did that because it was so salty. Adjust the taste of the sauce the DAY OF serving. You'll see that the sauce taste different after it's been in the fridge over night. I really liked the peanut sauce, but if you use this recipe as is - it will be REALLY salty. This recipe make A LOT of sauce, try to a only make half of it.
Read all 31 reviews