Chicken Satay With Peanut Sauce
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer
2
Cook for 5 minutes, remove from the heat and cool completely
3
Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce
4
The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce
5
Refrigerate and marinate the chicken overnight
6
When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil
7
Before the oil begins to smoke, pan fry the skewered chicken in batches
8
While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts
9
Let cook for 5 minutes and then remove from the heat
10
Serve warm
11
When the skewers are completely cooked serve with peanut sauce in a small dipping bowl