Chicken Satay With Peanut Sauce (Mark Bittman) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Another Mark Bittman recipe that I am posting for safekeeping. This one is also not specific in the amounts. I am guessing that the chicken is 1 pound. Prep and cooking times are also wild stabs. UPDATE 2-22-13: Today I tried making the sauce for the first time. I thought that the ingredients listed were fine, but the sauce seemed too bland. I doubled the lime juice and a couple of other seasonings, and added a little garlic powder, and I thought that made a significant improvement. It would be best for you to experiment and find the proportions of the ingredients that work best for you. Ingredients:
1 lb boneless skinless chicken breast |
1 garlic clove, smashed |
1 lime, juice of |
1/2 cup peanut butter |
freshly squeezed lime juice (a couple of tablespoons) |
soy sauce, a splash of |
red chili pepper flakes, 1-2 pinches of |
1 teaspoon brown sugar |
chicken broth or water |
salt and pepper |
bamboo skewer |
lime, cut into wedges |
Directions:
1. Pound chicken breasts to 1/2 inch thickness.
2. Slice them into 4-inch pieces.
3. In a bowl, combine the juice from one lime with a smashed clove of garlic.
4. Add the chicken and let it marinate for 5 minutes.
5. Meanwhile, whisk together peanut butter, lime juice, soy sauce, red chile flakes, brown sugar, and enough chicken broth or water to make a smooth sauce.
6. Adjust seasoning.
7. Set aside most of the sauce for dipping and smear the rest on the chicken pieces with a little salt and pepper,
8. Thread onto skewers and grill for 2 min on each side or until cooked through.
9. Serve with the reserved peanut sauce and lime wedges.
|
|