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May 25, 2017

Chicken Satay

A Winner Any Night of the Week

Chicken Satay recipe 11a

Spicy Chicken Satay

2 pounds skinless, boneless chicken breasts

2 tablespoons soy sauce

2 tablespoon fish sauce

2 tablespoons honey or agave

2 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon curry powder

1 teaspoon cardamom

1 tablespoon finely chopped lemongrass

1 tablespoon dried chili flakes, or to taste

 

Cut chicken into thick strips, as evenly-sized as possible. Place in one-gallon plastic bag. In medium bowl, mix soy sauce, fish sauce, honey, olive oil, lime juice, garlic, ginger, curry powder, cardamom, chili flakes, and lemongrass. Add to plastic bag. Mix to coat all chicken pieces. Refrigerate at least 30 minutes (or overnight) to marinate.

Preheat oven to 400 degrees. Place chicken on metal skewers then on large baking pan with sides. (If using wooden skewers, soak in water 15 minutes first.) Bake just until pink disappears, about 5 minutes on each side. (Alternately you can grill over medium high heat and they will cook a bit faster.)  Serve with peanut dipping sauce. Refrigerate any leftovers. They taste great reheated. Makes about 12 skewers or servings, depending on size.

-Recipe from Blue Ribbon Group