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#1
09-24-2007, 08:04 PM
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CHICKEN SATAY
6 cloves garlic, chopped 4 tsp coriander 4 tsp light brown sugar 1 Tbsp black pepper 2 tsp salt 2 1/2 lb boneless chicken breasts, cut into 1 1/2 - 2 inch cubes 1/2 cup shoyu 4 tsp ginger, chopped 2 Tbsp lime juice 6 Tbsp oil 1/4 cup fresh coriander, chopped (for garnish) Peanut Sauce: 1 cup chunky peanut butter 1 - 2 tsp hot chili sauce (oriental section of store) 2 cloves garlic, crushed 3 Tbsp honey 1 tsp cayenne pepper 1/4 cup lime juice 1/4 cup shoyu 1/2 cup peanut oil Combine garlic, coriander, brown sugar, pepper and salt. Rub mixture on chicken pieces. Place on tray and marinate 45 minutes. Combine shoyu, ginger, lime juice and oil in shallow NON-ALUMINUM pan. Add chicken and marinate covered in refrigerator for 6 hours or overnight. Turn several times during marinating process. To make peanut sauce, place peanut butter in food processor. Add chili sauce, garlic, honey, cayenne pepper, lime juice, shoyu and peanut oil until smooth, thick paste is formed. Sauce can be made ahead. Cover and refrigerate, but bring to room temperature before serving. Grill or broil chicken on skewers soaked in water. Cook until tender (8-10 minutes). Sprinkle with fresh coriander and serve with peanut sauce.
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topgun_G35 wife~ 
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