This recipe is pretty standard for satay and you could sub beef, lamb, or even fish in this recipe easily with great results.
The parts list is a little large, but prep is so easy as for every component, you just mix everything together. At the end you cook off the chicken and that's dinner. Easy.
I'll list the three components and just go over the order I made everything in.
Chicken Satay with Peanut Sauce and Thai Slaw
Chicken Satay (from Darlene Schmidt, here)
2 chicken breasts, sliced into strips
1 package wooden skewers
1/4 cup minced lemongrass, fresh or frozen
2 shallots OR 1 small onion, sliced
3 cloves garlic
1 tsp. Sambal Oelek Chili paste
1 thumb-size piece ginger, minced
1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. soy sauce
4 Tbsp. fish sauce
5-6 Tbsp. brown sugar
2 Tbsp. vegetable oil
Thai Slaw (from here)
1 tablespoon fresh lime juice
1 teaspoon sugar
3/4 teaspoon salt
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
4 cups finely shredded Napa cabbage
1/2 small onion, sliced thin
1/2 cup grated carrot
1 tablespoons finely chopped fresh mint leaves (or Thai basil)
1 tablespoons chopped fresh coriander
1 tablespoon vegetable oil
Peanut Sauce (again, from Darlene Schmidt here)
1 cup dry roasted peanuts
1/3 cup water
2 cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 Tbsp. fish sauce
1 Tbsp. lime juice
1 tsp. Thai chili sauce (more or less to taste)
1/3 cup coconut milk
I began by marinating the chicken.
Get all of your ingredients together. Like I said, you're really just going to chop up everything really finely and add it to a ziplock bag, so I'm not going to get too in depth here.
I recommend having partially frozen chicken breasts for the cutting.
Toss everything in a bag and marinate all day, if you can. Minimum of one hour.
The slaw is even easier.
Get a napa cabbage.
Cut it in half, remove the core and chop it up fine. I used about 3/4 of mine to get 4 cups. You could just as well use the whole thing.
Grate a carrot. I had a bit over 1/2 a cup. No biggie.
Slice half a small onion, or 1/4 of a large one. I used the mandolin.
Get your herbs. I used thai basil and cilantro from the garden.
Toss everything into a airtight container.
Combine all the ingredients for the dressing, whisk well, and add to the container.
Shake vigorously to combine. It will break down substantially over the day if you prep this early. I was amazed.
Finally, you can do the peanut sauce.
I used a food processor, but a blender would work better.
Add everything to the bowl. I didn't have coconut milk and used regular milk with fine results.
Process for about a minute.
I tasted it and added a large tablespoon of peanut butter to the mix. It thickened it up a bit and added some more sweetness. It was perfect.
|Smooth and delicious|
When you are 40 minutes or so out from service, get some bamboo skewers into water to avoid them catching fire.
When you're ready to cook, get the chicken out of the marinade. You can toss the excess marinade.
I laid mine out on a wire rack to organize the skewers.
You want to try to get an equal amount on each skewer.
Get them under your broiler on high.
Grilling these works very well, too.
Grilling these works very well, too.
Flip after 5 minutes.
Continue 3 more times for a total of 20 minutes. I had to adjust them slightly for even cooking. They will cook faster on the grill. Just keep an eye on them and use a thermometer if you are unsure.
Lay them out to rest for 5 minutes.
Overall, this meal was fantastic. The chicken was a tad dry, but the marinade was killer. The chicken was sweet and spicy (not too much for my daughter) and the peanut sauce was addictive in its deliciousness. The slaw cut the richness of the sauce perfectly to make for a great meal.
I'll be using the leftover sauce for noodles tomorrow. Yom.