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Chicken Satay
Created by: Howcan Team
Ingredients
- 1 pound of boneless, skinless chicken thighs, cut into strips
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of coconut milk
- Bamboo skewers, soaked in water for 30 minutes
- 1/2 cup of creamy peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of lime juice
- 1/4 cup of water
- 1/4 teaspoon of red pepper flakes
- Chopped peanuts and chopped cilantro for garnish
Instructions
- In a bowl, combine 1/4 cup of soy sauce, 2 tablespoons of brown sugar, minced garlic, ground cumin, ground coriander, turmeric, cayenne pepper, and coconut milk. Add the chicken strips to the marinade, cover, and refrigerate for at least 2 hours or overnight.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken strips onto the soaked bamboo skewers.
- Grill the chicken skewers for 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from the grill and set aside.
- In a small saucepan, combine creamy peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of brown sugar, lime juice, water, and red pepper flakes. Cook over low heat, stirring constantly, until the sauce is smooth and heated through.
- Serve the grilled chicken satay skewers with the creamy peanut sauce, and garnish with chopped peanuts and cilantro. Enjoy!
Chicken Satay is a popular Southeast Asian dish with a rich history dating back to the 19th century. Originating in Indonesia, it was influenced by the culinary traditions of the region, including Malaysia and Thailand. Skewered and grilled chicken marinated in a blend of aromatic spices, coconut milk, and lemongrass, Chicken Satay is often served with a savory peanut sauce. Renowned chefs like Anthony Bourdain have praised the dish for its bold flavors and tender, juicy meat. Today, the best versions of Chicken Satay can be found in street food stalls across Indonesia and at upscale restaurants in Bangkok. The key to perfecting this dish lies in the balance of spices and the tenderness of the chicken, making it a must-try for any food enthusiast.
40 min
4 servings
320 calories
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