Thursday, August 27, 2009

CEiMB: Chicken Satay with Peanut Sauce

It's Thursday, which means it's time for another Ellie Krieger recipe! This was the second Asian-inspired Ellie dish in a row, so I'm a happy girl. I've never made chicken satay before, but have been eating it in restaurants literally longer than I can remember (my family really, really likes Thai food). The chicken was the moistest I've ever made, and the flavor was quite dynamic in a good way (possibly due to the the zillion and one ingredients. Thanks, Ellie).

Chicken Satay and Salad Rolls

The accompanying peanut sauce was especially amazing: incredibly intense and flavorful, just how we like it. I used hot red curry paste and extra red pepper flakes and still didn't taste any heat though, so next time I'll kick that up a notch. I will definitely be making more of this sauce to use for other dishes. I served the satay with some fresh tofu and veggie salad rolls, which we also dipped in the peanut sauce. Thanks to Cathy at The Tortefeasor for picking this winner, and as always you can see what the other Craving Ellie in my Belly bloggers came up with here.

Peanut Sauce

Chicken Satay
Adapted from Ellie Krieger's The Food You Crave
Printable Recipe

1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tablespoons low-sodium soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
Spicy Peanut Dipping Sauce (recipe below)
2 tablespoons minced fresh basil
1/4 cup chopped toasted peanuts

1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

2. Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

3. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil and chopped peanuts.


Peanut Dipping Sauce
Adapted from Ellie Krieger's The Food You Crave

1/2 cup natural creamy peanut butter
1/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

8 comments:

Megan said...

Wow... those grill marks look awesome. I can't believe you got this and your DB post up. I was up til midnight finishing my DB one. No time for anything else! I think I can only handle one group!

Mary Ann said...

Beautiful- I love that you made spring rolls too, that would have been a great side.

Peggy said...

I'm so impressed. It all looks fabuloso. We really loved the taste of this recipe. Great job on yours.

Lauryn said...

wow, your chicken looks incredible!! Looks like it was grilled to perfection! Awesome!

sara said...

Everything looks fab, love the idea of a veggie salad roll.

applecrumbles said...

Agreed - great recipe. Good appetizer and what a super pairing w/ the spring rolls!

Pamela said...

I loved this one and agree with the others about the spring rolls being a great idea to serve on the side. We will definitely be having this one again.

Cathy said...

Oh, I'm so glad that you enjoyed this! It looks delicious. I've always enjoyed Thai food but hadn't cooked it at home before, so cheers to Ellie for these simple and delicious Thai recipes. Thanks for cooking along with me this week!

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