Sunday, November 21, 2010
Thai Chicken Satay
This dish we call "chicken on a stick" Annabelle seems to like eating chicken better when it's on a stick! We grilled this the first time and cooked it on the foreman also. Both ways turned out really yummy! I love peanut butter and it's nice to use it in something other than cookies :) Love the cilantro in this as well.. Hey, if my two yr old will like it.. so will you!
Recipe from WILLIAMS-SONOMA
2 large limes
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup minced fresh cilantro
1 Tbs. minced ginger
3 garlic cloves, minced
3 Tbs. soy sauce
3 Tbs. firmly packed light brown sugar
1 Tbs. Asian sesame oil
4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
1 small head romaine lettuce, cored and leaves shredded
1 cucumber, peeled and sliced
Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.
In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.
Cook the chicken
Prepare a medium-hot fire in a grill. Or, preheat a broiler.
Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.
Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.