chicken satay

Name: Chicken Satay
Prep time: 1 h 30 min
Cook time: 10 min
Yield: 50
Cuisine: Asian
Ingredients: 1 1/4 pound(s) boneless skinless chicken breast; 2 tablespoon(s) sesame oil; 2 tablespoon(s) corn oil; 1/4 cup(s) dry sherry; 1/4 cup(s) soy sauce; 2 tablespoon(s) lemon juice; 1 1/2 teaspoon(s) minced garlic; 1 1/2 teaspoon(s) minced ginger; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 2 dash(es) tabasco; ## SPICY SATAY SAUCE; 4 teaspoon(s) corn oil; 2 teaspoon(s) sesame oil; 1/2 cup(s) minced red onion; 1 teaspoon(s) minced fresh ginger; 2 tablespoon(s) minced garlic; 1 tablespoon(s) red wine vinegar; 1 tablespoon(s) brown sugar, firmly packed; 1/3 cup(s) peanut butter creamy or chunky your choice; 1/2 teaspoon(s) ground coriander; 3 tablespoon(s) ketchup; 3 tablespoon(s) soy sauce; 1 tablespoon(s) lime juice; 1/2 teaspoon(s) pepper; 1 dash(es) tabasco; 1/3 cup(s) hot water increase to half if needed; 1/2 teaspoon(s) tumeric for color

32 Pinches 1 Photo

Carole Davis

Upper Arlington, OH

Updated on Jan 11, 2014

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

Rate

prep time 1 Hr 30 Min

cook time 10 Min

method Bake

yield 50 pieces

Ingredients

1 1/4 pounds boneless skinless chicken breast
2 tablespoons sesame oil
2 tablespoons corn oil
1/4 cup dry sherry
1/4 cup soy sauce
2 tablespoons lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 dashes tabasco
SPICY SATAY SAUCE
4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
1 teaspoon minced fresh ginger
2 tablespoons minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar, firmly packed
1/3 cup peanut butter creamy or chunky your choice
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon pepper
1 dash tabasco
1/3 cup hot water increase to half if needed
1/2 teaspoon tumeric for color

How To Make chicken satay

Step 1

Chicken:

Step 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.
Step 3

Satay Sauce:
Step 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.
Step 5

To Serve:
Step 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.
Step 7

Variations:
Step 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
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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