Spicy Chicken Satays with Herbs and Vegetables (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
1/3 cup water |
1/3 cup freshly squeezed lime juice (about 2 to 3 limes) |
3 tablespoons sugar |
2 tablespoons fish sauce |
1 teaspoon sambal oelek or other hot chile paste |
1 clove garlic, minced |
4 boneless skinless chicken thighs (about 1 pound) |
1 teaspoon vegetable oil |
kosher salt and freshly ground black pepper |
1 small whole carrot, finely grated |
1 head boston or bibb lettuce leaves |
1 bunch fresh mint leaves |
1 bunch fresh cilantro |
1 kirby cucumber, cut in matchsticks |
4 scallions (white and green parts), sliced in 1-inch pieces |
8 skewers (if wood, soak in water for 15 minutes) |
Directions:
1. Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic.
2. Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside.
3. Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter.
4. Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce
5. Copyright 2005 Television Food Network, G.P. All rights reserved.
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