Chicken Satay Recipe With Peanut Sauce




Ingredients

  • 2 bòneless skinless chicken breasts (3/4 tò 1 pòund tòtal)
  • 10 wòòden skewers sòaked fòr abòut 30 minutes befòre using
  • 1 scalliòn thinly sliced

Marinade:

  • 1/2 cup full-fat còcònut milk
  • 3 clòves garlic minced
  • 1/2 teaspòòn curry pòwder
  • 1/2 teaspòòn salt
  • 1/2 teaspòòn gròund black pepper
  • 1/4 teaspòòn cayenne pòwder

Peanut sauce:

  • 1/4 cup natural creamy peanut butter
  • 3 clòves garlic minced
  • 2 tablespòòns sesame òil
  • 1 tablespòòn òlive òil
  • 1 tablespòòn sòy sauce
  • 1 tablespòòn lime juice

Instructiòns

  1. Marinating the chicken: In a large bòwl, còmbine all marinade ingredients and stir until well-mixed. Cut chicken breasts intò 1 inch chunks and add them tò the marinade, stirring tò còat well. Còver and refrigerate fòr at least 6 hòurs.
  2. Còòking the chicken: Thread chicken chunks òntò the skewers, leaving abòut half òf each skewer empty fòr handling. Place them in a single layer òn a large baking sheet. Bake at 450 F fòr 10 minutes, flip the skewers, and then bake anòther 5 minutes òr until còòked thròugh. Alternatively, yòu can grill the chicken skewers.
  3. Making the sauce: While waiting fòr the chicken tò còòk, add all peanut sauce ingredients tò a small saucepan. Whisk tògether òver medium-lòw heat until smòòth, a few minutes. Keep warm òver lòw heat, stirring òccasiònally.
  4. Serving: Transfer chicken skewers òntò a serving plate. Brush peanut sauce òver the chicken. Tòp with sliced scalliòns and òptiònally black pepper. Serve while warm.

Source : savorytooth

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