Monday, August 01, 2005
CHICKEN SATAY with PEANUT SAUCE
I found this recipe in a magazine that I brought home from the library. It comes from the July issue of All You or check out www.allyou.com
We made this for dinner last night for something different. It was very quick and easy to prepare. The peanut sauce is very salty so a little goes a long way. It was very good. We sprinkled fresh minced cilantro along with the chives and coconut on top and served this over basmati rice.
4 large boneless, skinless chicken breast halves
1/3 cup chopped fresh ginger
2 garlic cloves, minced
1/3 cup shredded sweetened coconut
1/4 tsp salt
1/3 cup minced fresh chives
THE PEANUT SAUCE:
1/2 cup natural peanut butter
1/2 cup soy sauce
3 T veg. oil
2 T rice vinegar
1/4 tsp crushed red pepper flakes
1. pound the chicken breasts to 1/2 inch thick, then cut each into 3 strips. Put in a bowl with ginger and garlic. Cook coconut in a small skillet over medium heat, stirring occasionally, until toasted, about 5 minutes. Let cool.
2. In another bowl, whisk together peanut butter and soy sauce. Stir in oil, vinegar and crushed red pepper.
3. Prepare grill or preheat broiler. Thread chicken onto bamboo skewers, and sprinkle with salt. Grill or broil skewers, turning occasionally with tongs, until firm and lightly charred, about 6 minutes. Transfer to plates and sprinkle with chives and toasted coconut. Serve with peanut sauce.