Thai Chicken Satay Recipe
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3 pounds chicken breast cut into 1-2 inch wide strips
1/2 cup water
1/4 cup fresh lemon juice
3 tablespoons fresh minced ginger
3 tablespoons fresh minced garlic
1 cup creamy peanut butter
3/4 cup coconut milk
1/4 cup soy sauce
5 tablespoons brown sugar
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes
1/2 teaspoon chili oil (optional)
Fresh green onion chopped (optional for garnish)
Soak skewers in water 20 min to avoid burning on grill.
Cut chicken into long narrow strips (approx 1-2 inches wide) and set aside.
In a small bowl combine water, lemon juice, chopped ginger and garlic. Let sit 10-15 minutes for flavors to combine.
In a medium sauce pan combine peanut butter, coconut milk, soy sauce, brown sugar, sesame oil, red pepper flakes and chili oil.
Strain the ginger/garlic liquid into the peanut mixture, pressing to ensure all liquid is released. (Optional - add 1-2 T of the chopped garlic/ginger for a chunkier sauce).
On medium heat, bring sauce to boil then remove from heat to cool.
Separate sauce into two containers, 1 cup for basting and the rest for a dipping sauce at the table.
Place chicken strips on skewers. Baste with peanut sauce.
Grill until chicken is done. Baste at least once while cooking.
Prevent burning by keeping heat fairly low on the grill.
Garnish with green onions and serve with sauce on the side for dipping.
this sauce works equally well with shrimp and also makes a great sauce for Thai chicken pizza.
fresh minced onion
salt and pepper
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fresh mint leaves
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