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CHICKEN SATAY WITH SPICY PEANUT SAUCE

Texas Tables
by Junior League of North Harris & S. Montgomery Counties TX
Makes 24 to 30 skewers.

INGREDIENTS

Chicken Satay
• 1 cup rice wine vinegar
• 1 cup creamy peanut butter
• 1 cup soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons chopped fresh ginger
• 1½ tablespoons chopped cilantro
• 1 tablespoon sesame oil
• 1½ pounds chicken, trimmed and cut into long strips

Peanut Sauce
• 1 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon sambal sauce
• 3/4 cup hot water
• Chopped toasted peanuts (optional)
• Sprig of cilantro (optional)
 

DIRECTIONS

This recipe requires 3 hours of refrigeration. Preheat the oven to 350 degrees.

For the Satay, combine the vinegar, peanut butter, soy sauce, vegetable oil, ginger, cilantro and sesame oil in a food processor and process until combined, or mix the ingredients in a bowl.

Skewer the chicken strips individually on 6-inch wooden skewers; do not bunch up the chicken strips on the skewers. Arrange the skewers in a shallow dish and pour the peanut butter mixture over the skewers, turning to coat. Marinate, covered, in the refrigerator for 3 hours or longer, turning occasionally.

Arrange the skewers in a single layer on a baking sheet lined with baking parchment. Bake for 10 to 12 minutes or until the chicken is cooked through, testing one skewer before removing from the oven.

For the sauce, combine the peanut butter, soy sauce, brown sugar, lime juice and sambal sauce in a food processor. Add the hot water gradually, processing constantly until of the desired consistency. Pour the sauce into a bowl. Sprinkle with peanuts and garnish with a sprig of cilantro. Serve with the satay.

Toasting Nuts
Spread nuts evenly on a baking sheet and toast in a 375 degree oven for 5 to 8 minutes or until nicely browned. Stir midway through the baking process to prevent burning. Nuts can be drizzled with butter prior to toasting, if desired.