Satay Chicken Skewers with "Peanut Sauce"
- Number of Servings: 12
Ingredients
PASTE1/4 c, shredded fresh ginger1/4 c. shallots4 garlic cloves1 serrano chili, sliced1/3 c. olive oilCHICKEN12 chicken thighs, cut into strips1/2 tsp. kosher salt1/4 tsp. cayenne pepperPEANUT SAUCE1 1/4 c. coconut milk1/2 c. almond butter2 tbsp. lime juice1 tbsp. fish sauce1/4 tsp. pepper
1. Blend together the ginger, shallots, garlic, and chili pepper. Then add oil slowly. This will create the paste.
2. Spoon half the paste in a saucepan, place the other half in a big ziploc bag with the chicken strips. Add salt and cayenne pepper. Seal it tight and mix it so the chicken is coated entirely.
3. Refrigerate for 1 hour.
4. In the saucepan that has the paste, heat to medium-high for 3-4 minutes, stirring often.
5. Add the remaining ingredients, whisk until smooth.
6. Bring temperature down until a creamy consistency is reached (2-3 minutes).
7. Thread the chicken strips on skewers. Grill over direct heat until fully cooked, turning once (about 5-7 minutes).
8. Serve with sauce.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SWEET*PETITE.
2. Spoon half the paste in a saucepan, place the other half in a big ziploc bag with the chicken strips. Add salt and cayenne pepper. Seal it tight and mix it so the chicken is coated entirely.
3. Refrigerate for 1 hour.
4. In the saucepan that has the paste, heat to medium-high for 3-4 minutes, stirring often.
5. Add the remaining ingredients, whisk until smooth.
6. Bring temperature down until a creamy consistency is reached (2-3 minutes).
7. Thread the chicken strips on skewers. Grill over direct heat until fully cooked, turning once (about 5-7 minutes).
8. Serve with sauce.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SWEET*PETITE.
Nutritional Info Amount Per Serving
- Calories: 401.9
- Total Fat: 37.5 g
- Cholesterol: 57.3 mg
- Sodium: 177.0 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.5 g
- Protein: 15.4 g
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