|Posted on February 23, 2018 at 10:30 PM|
Chicken Satay with Peanut Sauce- The Easy Way
Chef Susan Ytterberg
I love Thai Food. I do! What's my number 1 dish I love the most? Chicken Satay with Peanut Sauce- L O V E! So, years ago I took a Thai cooking class from a woman in San Francisco who had just immigrated from Thailand. This was back before cooking classes were popular, back before the Food Network existed; back before it was cool to be into cooking. Even in SF there weren't many places to find cooking classes for non-Chefs -back then I was not a Chef-yet. So there I was in the Marina District Middle School taking this class in the Home Ec cooking class room and miracles took place. Her recipes are and were superb and I was lucky enough to learn from her and have her family recipes.
Weeelll, THIS is not THAT recipe, lol! But it tastes pretty darn close and for the ease it takes to make this you will be amazed if you were to do a comparison how similar my recipe tastes to her real one. The difference? Instead of making my own chili mixture for the sauce, I use Sweet Chili Sauce from the supermarket. Instead of Lemongrass, I use Lime Zest & Juice. Instead of Peanut Butter, I used Peanut Flour. So, here we go!
Chicken Tenders- 2 packs 12 to 16 total tenders
1 pack mini or long bamboo kabob skewers
Steamed Rice for 4
Lime-4- Squeeze juice and use half for the rice and half to marinate the chicken tenders.
1 bunch cilantro
1. Marinate cleaned chicken tenders in lime juice for 1+ hours.
2. Grill chicken tenders (salted and peppered) on Grill or portable electric grill until cooked (165 degree internal temp)
3. Remove from grill, cool and then thread on mini kabob skewers
4. Any rice, steamed with lime juice and correct amount of specified water in recipe with 1/2 cup chopped, cleaned cilantro. Remember to count the lime juice in the measurement for the water.
4 tbsp (1/4 cup) Peanut Flour
1/2 cup sweet chili sauce
2 small garlic cloves, minced
lime zest of 2 limes
juice of 1 lime
2 tbsp vegetable stock
1. Sautee garlic and lime zest in small amount of oil. Add lime juice, peanut flour & chili sauce. Simmer for 2 to 3 minutes, stirring to combine.
2. Add vegetable stock or more til right sauce consitancy and stir. Add dash of salt, serve with chicken satay.
Plate and Garnish:
Cilantro Sprigs- Cleaned
1 Lime cut into 8 wedges
Serve Satay Skewers on plate with rice on side. Then garnish each plate with 2 lime wedges, cilantro sprigs, 3 chunks of pineapple. Drizzle peanut sauce over satay or serve on side in dipping bowl. Enjoy!