Rotisserie Chicken with Satay Sauce
- Level: Easy
- Yield: 2 to 3 servings, with extra sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1326
- Total Fat
- 92
- Saturated Fat
- 23
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 28
- Protein
- 86
- Cholesterol
- 300
- Sodium
- 1063
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
For the sauce:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
1 rotisserie chicken
Directions
- Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool.
- Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.