Chicken Satay

材料

Ingredients • 2pounds chicken breasts or thighs, sliced into 1 ½ " wide strips by 3-5"

long

3 tablespoons olive oil • • ¼ cup coconut milk plus more as needed (Water also works well)

⅓ -½ cup smooth peanut butter •

12-15 skewers

Marinade/Sauce

• ¼ cup low sodium soy sauce • ¼ cup packed brown sugar • 1 tablespoon chili paste (like Sambal

Oelek) • 1 ½ tablespoons lime juice • 1 ½ tablespoons fish sauce • 1 teaspoon dried basil • 1 teaspoon coriander powder

½ teaspoon ground ginger

½ teaspoon garlic powder •

• ½ teaspoon turmeric powder

Coconut Rice

• 1 ½c. jasmine (or other white) rice

(2 rice cooker cups)

• 1 15-oz. can coconut milk

• 1 c. water

½ tsp. salt •

• 1 tsp. sugar

Wash and strain rice. Whisk together other ingredients and add to rice in saucepan or rice cooker. Cook on White Rice cycle or, if using saucepan, simmer until done (18-20 min.)

手順

Instructions

1. Whisk together the Marinade/Sauce

ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will become the base of your Peanut Sauce. When ready to cook, soak wooden skewers

2. in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.

3. GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of

165 degrees F). SKILLET: Heat 1 1/2 tablespoons olive oil in

4. a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).

5. Add reserved Sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce. Serve chicken warm with Peanut Sauce for

6. an appetizer or also serve with rice/veggies for a main course.