Chicken Satays

"For World Tour II - Asia/Vietnam. Recipe source: Sticks & Skewers by Elsa petersen-Schepelern"
 
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photo by HeidiSue photo by HeidiSue
photo by HeidiSue
Ready In:
1hr 15mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In a bowl mix marinade ingredients (ginger - peanut oil) together.
  • Cut the chicken into slices (1/2 inch wide) and then cut these into strips (1/2 inch wide).
  • Thread the chicken on the (soaked) skewers.
  • Place skewered chicken on a plate of marinating dish and pour marinade over. Let marinate for 30 minutes while preparing grill.
  • Drain marinade into saucepan, bring to a boil and then simmer stirring for 15 minutes.
  • Grill satays until cooked through.
  • Serve with hot marinade and dipping sauce (see below).
  • To make dipping sauce: Using a spice mill or with mortar and pestle work the garlic, sugar and chili to a paste. Stir in chopped lime (including the peel) and collected juices. Puree again. Stir in fish sauce and 1/2 cup of water to get righ consistency (may need more water). Set aside.

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Reviews

  1. Ellie, I'm so sorry this one just didn't work out for us. There is so much fish sauce that it turned out to be way too salty and we are not sensitive to a lot of salt. The dipping sauce was ok, again pretty salty and it did not look good. I added a little lite soy sauce to it and it greatly improved the look.
     
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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