This is the dish I was beginning to prepare yesterday when I got side-tracked by my daughter’s lovely Mediterranean Wrap.
I first tasted these satays at a friend’s house when we were living in Australia. I could not get enough of the peanut sauce and I could not get over that fact that our friend had made it from scratch. Even now, I’m happy to just have the sauce on rice after the satays have all disappeared, which they will do soon after making their initial appearance. I usually serve the satays with some diced cucumber sprinkled with seasoned rice vinegar and crushed red pepper.
If threading satays and making sauce seems like too much, just marinate boneless chicken breasts (or thighs) in the marinade and throw on the grill for a delectable dinner; the chicken by itself is also fantastic.
This recipe is originally from an Australian Women’s Weekly cookbook. Note the time needed to marinate the chicken.
Chicken Satays with Peanut Sauce
Makes about 20+ satays
2 lb. chicken breast, cut in half horizontally, then cut into thin strips
4 tsp. soy sauce
2 tsp. honey
1 tsp. chili powder
2 tsp. cumin
4 tbsp. canola oil
1.5 tsp. curry powder
1-2 tbsp. canola oil
1 finely chopped onion
2 cloves garlic, minced
½ tsp. chili powder
1 tsp. ground ginger
4 oz. low-sodium roasted peanuts, very finely chopped (or crushed with a mortar and pestle)
1/4-1/2 c. cider vinegar
1 tsp. salt or soy sauce
3 tbsp. creamy peanut butter
1/3 c. fruit chutney (Major Grey, mango)
¾ c. lite coconut milk
1/8 c. sugar (can use brown sugar if preferred)**
Marinade: Combine marinade ingredients in large bowl with lid. Add chicken, coat well, cover, and marinate in refrigerator overnight (or at least for a few hours). If you will be using wooden skewers, soak in water for at least 30 minutes before cooking the chicken.
Sauce: Cook onion and garlic in oil until onion begins to turn golden. Add spices and peanuts, and cook for 2 minutes. Add remaining ingredients and bring to boil; reduce heat and simmer slowly for 30 minutes or until mixture thickens, stirring occasionally. Cover and keep warm.
After the chicken has marinated, thread the strips onto skewers. Grill or broil chicken. Serve satays with peanut sauce (and cucumber salad if desired) as an appetizer, or add rice to make into a meal.
** [Note Feb. 2013: I recently made the sauce and forgot to add the sugar — and discovered it tasted great without it; use the sugar if you like the sauce to be a bit sweeter.]