chicken satay w/ peanut sauce & cucumber relish

Name: Chicken Satay w/ Peanut Sauce & Cucumber Relish
Prep time: 2 h
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: ## MARINADE; 1 cup(s) yogurt, plain; 1 teaspoon(s) fresh grated ginger; 1 tablespoon(s) curry powder; 1 1/2 pound(s) chicken breasts, boneless and skinless, cut into strips; 20 - bamboo skewers, soaked in water for 30 mintues; - canola oil for grilling; - butter lettuce leaves; - fresh cilantro; ## PEANUT SAUCE; 1/2 cup(s) peanut butter, creamy; 3 tablespoon(s) water; 1 large lime, juiced; 1-2 tablespoon(s) rice wine vinegar; 3 tablespoon(s) honey; 1 tablespoon(s) canola oil; 1 teaspoon(s) fresh grated ginger; 1 teaspoon(s) sriarcha chili (more or less to taste); ## THAI CUCUMBER RELISH; 1 cup(s) rice wine vinegar; 1/3 cup(s) sugar; 1 tablespoon(s) kosher salt; 2 teaspoon(s) freshly ground black pepper; 1 - thai chili pepper, sliced thin and then chopped; 2 medium english cucumbers, quartered and chopped; 3 - green onions, sliced thin; 1 small carrot, finely shredded

(1 RATING)

136 Pinches 2 Photos

Marsha Gardner

Florala, AL

Updated on Sep 23, 2012

Either served as a appetizer or main dish these wonderful little grilled chicken strips dipped in Thai Peanut sauce and served with Thai Cucumber Relish is to die for.

Rate

prep time 2 Hr

cook time 10 Min

method ---

yield 4-6 for main dish

Ingredients

MARINADE
1 cup yogurt, plain
1 teaspoon fresh grated ginger
1 tablespoon curry powder
1 1/2 pounds chicken breasts, boneless and skinless, cut into strips
20 - bamboo skewers, soaked in water for 30 mintues
- canola oil for grilling
- butter lettuce leaves
- fresh cilantro
PEANUT SAUCE
1/2 cup peanut butter, creamy
3 tablespoons water
1 large lime, juiced
1-2 tablespoon rice wine vinegar
3 tablespoons honey
1 tablespoon canola oil
1 teaspoon fresh grated ginger
1 teaspoon sriarcha chili (more or less to taste)
THAI CUCUMBER RELISH
1 cup rice wine vinegar
1/3 cup sugar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 - thai chili pepper, sliced thin and then chopped
2 medium english cucumbers, quartered and chopped
3 - green onions, sliced thin
1 small carrot, finely shredded

How To Make chicken satay w/ peanut sauce & cucumber relish

Step 1

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

Step 2

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
Step 3

Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Step 4

PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
Step 5

THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.
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