Cost per serving $0.94 view details
- 12 x wooden skewers
- 2 x fresh lemon grass stems
- Â Â (or possibly 2 finely-minced medium shallots)
- 2 x garlic cloves finely minced
- 1 piece ginger root - (1/2" long) peeled, and
- Â Â finely minced
- 2 tsp five-spice pwdr
- 2 Tbsp. soy sauce
- 2 Tbsp. vegetable oil
- 1 Tbsp. honey
- 4 x boneless skinless chicken breast halves (1 1/2 to 2 lbs)
- 1 Tbsp. vegetable oil
- 1 c. skinned shelled raw peanuts
- 1/2 med onion coarsely minced
- 1 x garlic clove
- 1/2 tsp crushed red pepper flakes
- 1 tsp grnd ginger
- 1 tsp sugar
- 1 Tbsp. freshly-squeezed lemon juice or possibly to taste
- 1 c. warm water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Fill a shallow tray with water and soak the skewers for at least 30 min.
- For the Chicken: In a shallow bowl, combine the lemon grass or possibly shallots, garlic, ginger, five-spice pwdr, soy sauce, oil and honey and stir to combine. Set aside.
- Cut the chicken into about 12 long, thin strips, about 1/2-inch thick, add in to the marinade and toss to coat. Cover and chill for 1 to 3 hrs.
- For the Peanut Sauce: In a large skillet over medium heat, heat the oil till warm. Add in the peanuts and cook, stirring, till lightly browned, 3 to 5 min.
- Transfer to a food processor or possibly blender and add in the onion, garlic, red pepper flakes, ginger, sugar and lemon juice and process till smooth. With the blades running, slowly add in just sufficient warm water to make the sauce pourable. Start by adding just 1/2 c., then process for a few seconds and adjust accordingly. Taste and adjust the seasoning accordingly.
- Transfer the sauce to a saucepan. Place over medium heat, stirring frequently, till warmed through. Remove the pan from the heat; cover to keep hot.
- Preheat the grill.
- Thread each piece of chicken onto a separate skewer, piercing the chicken strip in several places so the chicken is slightly pleated. Throw away the excess marinade.
- Grill the satay till browned, 2 to 3 min. Turn and cook till the other side is browned and the chicken is cooked through, 2 to 3 min more.
- To serve, transfer the satay to a platters and pour the sauce into individual dishes for dipping. Serve immediately.
- This recipe yields 4 servings.
- Comments: The five-spice marinade clings to the chicken and provides a tasty buffer to the heat of the grill or possibly broiler.
- This recipe is also delicious with pork.
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|Amount Per Serving||%DV|
|Serving Size 182g|
|Recipe makes 4 servings|
|Calories from Fat 246||64%|
|Total Fat 28.8g||36%|
|Saturated Fat 3.42g||14%|
|Trans Fat 0.28g|
|Total Carbs 14.1g||4%|
|Dietary Fiber 3.5g||12%|