Description[]
This is almost guaranteed to be the hit of any Indonesian cocktail party. I suggest preparing two to three skewers per person. You can make more if this is your only hors d'oeuvre. Try sprinkling toasted sesame seeds and/or sliced scallions over the chicken satay before serving. I like to make a few extra because these are even better the next day as a snack.
- Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
- Makes 16 tenders
- Preparation time: 45 minutes
Ingredients[]
- 16 skewers, 5 to 7 inches
- 3 teaspoons tamari soy sauce
- 2 teaspoons rice wine (mirin)
- ½ teaspoon curry powder
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into sixteen 1-ounce strips
- freshly ground black pepper
- ground coriander
- pinch of sea salt
- ½ cup almond milk, or soy milk
- 1 tablespoon canned unsweetened coconut milk
- 1 tablespoon unsweetened peanut butter
- 1 tablespoon pure maple syrup
- 1½ teaspoon arrowroot
- juice of ½ lime
- ½ teaspoon Thai chili paste, optional
- 1 tablespoon trimmed and thinly sliced scallions
Directions[]
- If using wooden skewers, be sure to soak in water in advance so they won't burn. In a mixing bowl, combine 2 teaspoons of the tamari, the wine, curry powder and olive oil. Add the chicken and season with pepper and coriander to taste and a pinch of sea salt. Marinate for at least 1 hour.
- In a small pot over low heat, heat the almond milk for a minute. Whisk in the coconut milk, peanut butter, remaining 1 teaspoon tamari and maple syrup.
- Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add the peanut sauce, just as it starts to simmer. Stir constantly until the sauce thickens, 2 to 3 minutes. Add the lime juice and chili paste, if desired. Cover and keep in a warm place until ready to serve. Mix in the scallions just before serving.
- Heat a nonstick grill pan or skillet over medium heat. Skewer the chicken pieces. Grill the chicken until cooked through, 2 to 3 minutes per side; check to see if they are cooked by inserting a paring knife in the center of the thickest strip.
- Serve with the warm peanut sauce.