Chicken Satay with Peanut Sauce
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Ingredients
| 3 | boneless chicken breasts | | 1 cup | soy sauce | | 5 tbsp. | olive oil | | 1 cup | brown sugar | | 4 cloves | garlic mashed | | 1 | md. onion finely diced | | 2 cans | chicken broth | | 1 can | coconut milk | | 3 tbsp. | hot chili paste (sambal olek) | | 4 tbsp. | hot curry powder | | Bamboo skewers | | 4 tbsp. | hot chili powder | | 4 tbsp. | cumin | | 2 tbsp. | Turmeric | | 4 tbsp. | ginger | | 1 cup | creamy peanut butter |
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Instructions
Place bamboo skewers in large glass of water pointy
side up
cut chicken crosswise into strips (about 2 inches
mix together 2 tbs soy sauce, 3 tbs brown sugar, 2 tbs
olive oil, 1 clove of mashed garlic and 1/2 cup of the
onions. add 1 tbs of each of the spices and chili paste.
Pour mixture into a gallon storage bag and add
chicken pieces. Put in the refrigerator for about 1
hour.
in a heavy bottom dutch over heat olive oil. and
onions and garlic and saute for about 2 minutes. Add
the rest of the spices and chili paste and continue
cooking until the spices impart their aroma. Add
remaining soy sauce and brown sugar and stir. Add 1
can chicken broth and coconut milk and whisk until
blended bring to a boil add peanut butter and whisk
until completely incorporated and sauce is smooth.
simmer for about 1/2 hour stirring frequently (sauce
should stick to the back of a spoon.
place 1 piece of chicken on a skewer. grill over
medium high heat on outside grill or stove top for
about 2 minutes per side Place on a platter and serve
with sauce
Author's Comments
I buy a lot of my spices from Penzys online store
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