Recipe courtesy of Michael Lomonaco
Chicken Satay with Peanut Sauce
- Level: Easy
- Yield: 4 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 557
- Total Fat
- 35
- Saturated Fat
- 14
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 23
- Protein
- 34
- Cholesterol
- 84
- Sodium
- 1033
Ingredients
4 garlic cloves
10 to 12 fresh cilantro stems and leaves attached, well washed
5 tablespoons honey
4 tablespoons Thai red curry paste
1 cup coconut milk
4 tablespoons soy sauce
1/2 cup water
1 pound chicken breast cut into 1/4-inch thick strips
3 tablespoons peanut oil
1/2 cup roasted peanuts, finely chopped
Salt to taste
Wooden skewers soaked in hot water
Directions
- Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce.
- The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight.
- When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches.
- While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm.
- When the skewers are completely cooked serve with peanut sauce in a small dipping bowl.