Monday, December 8, 2008

Chicken Satay

Cook Time: 10 min
Level: Easy
Yield: 20 skewers


* 1 cup plain yogurt
* 1 teaspoon freshly grated ginger
* 1 teaspoon minced garlic
* 1 tablespoon curry powder
* 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
* 20 wooden skewers, soaked in water 30 minutes
* Vegetable oil, for grilling
* Butter lettuce leaves
* Fresh cilantro leaves
* Peanut sauce, recipe follows


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 at up to 2 hours.

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

* 1 cup smooth peanut butter
* 1/4 cup low-sodium soy sauce
* 2 teaspoons red chili paste, such as sambal
* 2 tablespoons dark brown sugar
* 2 limes, juiced
* 1/2 cup hot water
* 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar,
and lime juice in a food processor or blender. Puree to combine. While
the motor is running, drizzle in the hot water to thin out the sauce,
you may not need all of it. Pour the sauce into a nice serving bowl
and garnish with the chopped peanuts. Serve with chicken satay.

Yield: 3 cups

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