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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup(s) peanut butter |
1 1/2 cup(s) coconut milk |
1/4 cup(s) rice vinegar |
1/4 cup(s) fresh lime juice |
2 tablespoon(s) thai fish sauce |
2 tablespoon(s) sriracha hot sauce |
1/4 cup(s) fresh mint leaves or 1 large bunch |
3 clove(s) garlic |
1 tablespoon(s) grated lime zest |
4 skinless boneless chicken breasts, cut into strips |
Directions:
1. Chicken Satay
2. This makes lots of sauce. Serve the extra on noodles or rice another day.
3. /2 cups coconut milk
4. cup peanut butter
5. /4 cup rice vinegar
6. /4 cup fresh lime juice
7. tablespoons Thai fish sauce
8. tablespoons Sriracha hot sauce
9. /4 cup fresh mint leaves (or 1 large bunch)
10. garlic cloves, minced
11. tablespoon grated lime zest
12. skinless, boneless chicken breasts, cut into strips
13. Soak 8 bamboo skewers in water for at least 30 minutes. Prepare grill for direct grilling at medium heat (about 350 degrees).
14. Combine the coconut milk, peanut butter, vinegar, lime juice, fish sauce, hot sauce, mint, garlic and lime zest in a blender or food processor. Process until smooth.
15. Pour about half of the sauce over the chicken, coating it completely. Reserve remaining sauce. Let the chicken marinate for a few minutes.
16. Thread the chicken strips onto the skewers. (Discard the marinade.) Grill the chicken for 3 to 4 minutes per side, or until the internal temperature reaches 165 degrees. Let the meat rest, tented with foil, about 5 minutes. Serve with some of the reserved sauce on the side. Makes 4 servings.
17. Source: Adapted from Robyn Medlin Lindars
18. Per serving (using half the sauce): 422 calories (59 percent calories from fat), 28 g fat (12 g saturated fat, 9 g monounsaturated fat) 75 mg cholesterol, 35 g protein, 9.3 g carbohydrates, 2 g fiber, 1229 mg sodium.
19. Read more: /2011/05/26/2234687/chicken-satay.html#ixzz1Ns5ZCURK
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