Thai Chicken Satay

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2 limes, large
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup fresh cilantro, minced
1 tbl ginger, minced
3 cloves garlic, minced
5 tbl soy sauce
3 tbl brown sugar, firmly packed
1 tbl asian sesame oil
4 (about 1.5 lb) skinless boneless chicken breast halves, cut into thick strips
1 small head romaine lettuce, cored and shredded
1 cucumber, peeled and sliced
1. Place 8 bamboo skewers in cold water to soak.  Grate 1 tsp zest from limes and squeeze 1/4 cup of juice.  In a glass bowl, whisk lime zest and juice, vinegar, peanut butter until smooth.  Stir in cilantro, ginger, garlic, soy sauce, brown sugar, and oil.  Reserve about 1/2 cup of mixture in separate bowl for sauce.  Add the chicken strips to the marinade and turn to coat.  Let stand at room temperature for at least 10 minutes, or refrigerate for up to 2 hours.
2. Prepare a gas or charcoal grill for grilling over med-high heat and oil the grill rack.  Or, preheat a broiler.  Remove chicken from the marinade and discard marinade.  Divide strips among 8 skewers, threading lengthwise.  Place skewers on grill rack, or put on baking sheet under broiler. Cook, turning once, until opaque on the seared on the outside and opaque throughout, about 6 minutes.  Plate with cucumber slices on shredded lettuce.  Drizzle with reserved sauce.
3. For beef or shrimp satay, substitute 1.5 lb of beef chuck steak cut into strips, or 24 medium shrimp, peeled and deveined.  Adjust cooking time as needed.
From Williams-Sonoma's cookbook "Food Made Fast: Weeknight" (2006)


Member since Sep 2007

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