Chicken sate, or satay, is a popular Southeast Asian dish. These skewers, similar to the Japanese yakitori, can either be grilled on a barbecue or cooked under the broiler. The signature peanut sauce can be made from scratch or purchased at a grocery store. Make sate chicken as a snack or as an appetizer for your next party.
Instructions
Make the Peanut Sauce
1. Combine the chili, lime juice, coconut milk and peanut butter in the food processor or blender.
2. Process until the mixture is smooth, using a pulsing technique.
3. Taste the sauce, then adjust the salt and lime juice until the flavor is to your liking, making sure to blend after each addition.
4. Put the sauce in a bowl and cover it with plastic wrap.
5. Set the sauce aside or refrigerate it.
Make the Marinade
6. Peel the ginger with a knife or the edge of a tsp., then mince the ginger with a knife or food processor.
7. Peel and crush the garlic. You can use a garlic press or just whack the garlic cloves really hard with a large knife. You can also mince the garlic with a knife or in the food processor.
8. Mix the garlic, ginger, soy sauce, fish sauce and honey in a bowl or baking pan.
Prepare the Chicken Sate
9. Slice the chicken breasts into long strips. Each breast fillet should yield four strips that are 1 1/2 inches wide and less than 1/2 inch thick.
10. Add the chicken strips to the marinade and toss well to coat.
11. Cover the bowl or pan and let the mixture marinate in the refrigerator for 30 minutes.
12. Turn on the broiler or prepare the grill.
13. Drain the chicken and the skewers.
14. Thread each piece of chicken onto a skewer by weaving it, making sure the skewer runs through the chicken at several points.
15. Cook the skewers for 6 minutes total, 3 minutes on each side. The chicken should be thoroughly cooked and be golden brown on the outside.
16. Serve with the sate sauce.
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