Lunch With Loni

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Chicken Sate w/ Spicy Peanut Sauce March 3, 2010

Filed under: Uncategorized — lonislens @ 1:10 am

So I cheated and didn’t grill these on skewers…instead I served the chicken over noodles (and still had the dipping sauce on the side).  The chicken was delicious!  The dipping sauce was too sweet for me, but I think it’s my fault because I used regular peanut butter that I had in the cabinet, as opposed to going out and buying “all natural” peanut butter.  I tweaked the sauce afterwards, but it still wasn’t quite what I was looking for.

Recipe courtesy of: Ellie Krieger

Original recipe located at: http://www.foodnetwork.com/recipes/ellie-krieger/chicken-sate-with-spicy-peanut-dipping-sauce-recipe/index.html

Ingredients

  • 1/2 cup low-sodium chicken stock
  • 1/2 cup lite coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 shallot, sliced thin
  • 1 clove garlic, minced
  • 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced fresh ginger
  • 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Directions

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts. 

Spicy Peanut Dipping Sauce:

  • 1/2 cup natural creamy peanut butter
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

It does make quite a bit of sauce.  I plan on blending the leftovers with a little more chicken broth and using it as a marinade.  Otherwise, you could adjust the recipe.

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