Chicken Satay

Carole Davis

By
@rodeo1mom

This is a recipe given to us when our daughter Morgan was born from Jim's Indonesian client. It is time consuming but if you cook with a partner it is fun


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Serves:

50 pieces

Prep:

1 Hr 30 Min

Cook:

10 Min

Method:

Bake

Ingredients

1 1/4 lb
boneless skinless chicken breast
2 Tbsp
sesame oil
2 Tbsp
corn oil
1/4 c
dry sherry
1/4 c
soy sauce
2 Tbsp
lemon juice
1 1/2 tsp
minced garlic
1 1/2 tsp
minced ginger
1/4 tsp
salt
1/4 tsp
pepper
2 dash(es)
tabasco

SPICY SATAY SAUCE

4 tsp
corn oil
2 tsp
sesame oil
1/2 c
minced red onion
1 tsp
minced fresh ginger
2 Tbsp
minced garlic
1 Tbsp
red wine vinegar
1 Tbsp
brown sugar, firmly packed
1/3 c
peanut butter creamy or chunky your choice
1/2 tsp
ground coriander
3 Tbsp
ketchup
3 Tbsp
soy sauce
1 Tbsp
lime juice
1/2 tsp
pepper
1 dash(es)
tabasco
1/3 c
hot water increase to half if needed
1/2 tsp
tumeric for color

Directions Step-By-Step

1
Chicken:
2
Cut chicken into strips 1/2" wide by 3" long. Combine with the remaining ingredients and leave to marinate in the fridge for 1 to 12 hours.
3
Satay Sauce:
4
Heat the corn and sesame oils in a small saucepan. Add the onion, garlic and ginger and saute over medium heat until softened. Add the vinegar and sugar and continue to cook until sugar dissolves. Remove from the heat and stir in the remaining ingredients or combine in a food processor for a completely smooth sauce.
5
To Serve:
6
Preheat oven to 375*F. Thread each piece of chicken on a wooden skewer and arrange on baking sheets. Bake 5 to 10 minutes or until just cooed. Serve hot with bowl of the satay sauce.
7
Variations:
8
Substitute beef, lamb, shrimp,pork or scallops for the chicken.
Since the sauce can be made in advance, it may thicken or separate before you use it. In that case, whisk in a little hot water until the sauce is the consistency you desire

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian