This is another Tyler Florence Fridays (TFF), cooking day. I love being apart of this cooking group. I like being able to chose the recipes and not stressing if I miss a week or two... I found this recipe on-line and couldn't wait to try it. The peanut sauce was awesome! We have been enjoying the leftovers on all kinds of things! I served this with toasted Bulgar, peas and eggs. I am just now discovering different grains to use in cooking beside my typical brown rice and couscous side dish. We all liked the nuttiness that toasting gave to the Bulgar. Chicken Satay with Peanut Sauce
Recipe courtesy Tyler Florence
Prep Time:
25 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
10 min
Level:
Easy
Serves:
20 skewers
Ingredients
Marinade:
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
Directions
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
