Recipe by Dr. Jenny
This recipe comes from the Food Network and is credited to Emeril Lagasse. DH and I served this as one of our tapas dishes for a New Year's Eve party and the guests raved. We are looking forward to having it many times in the summer. Serve with my peanut sauce, Peanut Sauce for Grilled Chicken Satays, also by Emeril. Prep time includes marinating time. You will need 35-45 medium (7 inch) bamboo skewers, soaked in water for 15 to 30 minutes.
- 59.14 ml soy sauce
- 44.37 ml vegetable oil
- 29.58 ml fish sauce
- 9.85 ml ginger, chopped
- 9.85 ml garlic, chopped
- 4.92 ml ground coriander
- 2.46 ml red pepper flakes
- 907.18 g boneless skinless chicken breasts, trimmed and cut into thin strips (about 3 x 1/4 inch each)
- peanut sauce (recipe posted separately)
- chopped peanuts, garnish
- cilantro, garnish
Directions See How It's Made
- In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
- Preheat the grill to medium high (or preheat the broiler).
- Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
- In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
- To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature.