Chicken Satay with Peanut Sauce
Ming Tsai
Marinade:
1 cup plain yogurt
1 tsp freshly grated ginger
1 tsp minced garlic
1 Tbsp curry powder
2 pounds skinless, boneless chicken breasts cut into strips
20 wooden skewers soaked in water for 30 minutes
Olive oil for grilling
Lettuce leaves
Fresh cilantro leaves
Peanut sauce (recipe follows)
Combine the yogurt, ginger, garlic and curry powder in a shallow baking dish. Stir to combine ingredients. Pleace the chicken strips in the marinade and gently toss to coat. Cover and let the chicken marinade in the refridgerator for up to two hours.
Thread the chicken pieces onto the skewers, working the skewer in and out of the chicken.
Place a grill over medium heat and brush with oil to prevent sticking. Grill the satays for 3-5 minutes per side to cook through.
Serve the satays on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce
1 cup smooth peanut butter
1/4 cup low sodium soy sauce
2 tsps red chili paste (sucha s Sambal)
2 Tsbp dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts for garnish
Combine all ingredients, except the water and chopped peanuts, in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin sauce. You may not need all of the water.
Pour the sauce into a small bowl, garnish with the chopped peanuts and serve with satay.