Recipe by DeeVaFoodie
You can make this with chicken or beef. I got this from "1000 Classic Recipes for Every Cook".
Top Review by Mia in Germany
Wonderful satay recipe - it sent DH straight into satay heaven :D He said it tasted just like the satay we used to have when we spent our vacations at Nordwijk aan Zee in the Netherlands. This definitely will be a keeper for evoking vacation-feeling. Thanks for sharing!
Made for Celebrating National Diabetes Month Tag Game in the diabetes forum.
- 4 boneless skinless chicken breasts
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 inch gingerroot, peeled and grated
- 2 tablespoons soy sauce
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 2 teaspoons dark brown sugar
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 1⁄4 cups coconut milk
- 1⁄3 cup crunchy peanut butter
- 1 tablespoon fish sauce
- 1 teaspoon lemon juice or 1 teaspoon lime juice
Directions See How It's Made
- Using a sharp knife, trim any fat from chicken, then cut into 3" strips.
- For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight.
- Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers.
- Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.
- Meanwhile, make sauce.
- Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes.
- Season to taste with salt and pepper.
- Transfer sauce to serving bowl and serve with cooked satays.