Ginger Chicken Satay with Peanut Sauce
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ingredients
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serves: 4-6
12 boneless, skinless chicken thighs (about 4 ounces each)
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1 1/4 cups coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1/4 teaspoon freshly ground black pepper
PASTE:
1/4 cup thinly sliced ginger
1/4 cup thinly sliced shallots
4 large garlic cloves, crushed
1 serrano chile pepper, stem removed, thinly sliced
2 teaspoons red miso [optional]
1/3 cup canola oil
Servings Per Recipe: 4
Amount per Serving
Calories: 926
- Total Fat: 63.6 g
- Saturated Fat: 21.6 g
- Trans Fat: 0.1 g
- Cholesterol: 282.4 mg
- Sodium: 1210.7 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 2.4 g
- Sugars: 3.6 g
- Protein: 77.6 g
preparation
1. To make the paste: In a blender, or using a large mortar and pestle, process the ginger, shallots, garlic, chile, and red miso, adding the oil slowly to create a paste. Put half of the paste in a large, resealable plastic bag and half in a medium saucepan. Cut the chicken into 1/2-inch-thick strips and add to the plastic bag, along with the salt and cayenne. Press the air out of the bag and seal tightly. Turn the bag to distribute the paste and refrigerate for 1 hour.
2. Meanwhile, set the saucepan with the paste over medium-high heat and cook until deep golden brown, 3 to 4 minutes, stirring often to prevent burning. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy sauce consistency, 2 to 3 minutes.
3. Remove the chicken strips from the bag and thread them onto skewers so they lie as flat as possible. Grill over Direct High heat until fully cooked but not dry, 5 to 7 minutes, turning once. Serve
4. Warm with the reheated sauce.
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