carbolightplan.org
PREP TIME
2 HRS
TOTAL TIME
2 HR 15 MIN
SERVES
4
Chicken Satay
With Peanut sauce
INGREDIENTS
Chicken Satay
- 2 T coconut milk or cream
- 1 T lemongrass paste
- 1 T soy sauce
- 1 ½ t yellow curry powder
- 1 t turmeric
- 2 cloves garlic, minced
- 1 T freshly grated ginger
- 1 T brown sugar or sugar substitute
- 1 T fish sauce
- 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 T canola oil
- Salt and pepper, to taste
Peanut Sauce
- ¼ C oil
- 2 shallots, roughly chopped
- 2 garlic cloves, sliced
- 1 T lemongrass paste
- 1 jalapeño, trimmed
- 1 T fresh ginger (1 in), sliced
- 1 ½ C peanuts
- ½ C cream or coconut milk
- 2 T honey
- 3 T fresh lime juice
- 2 T Asian fish sauce
- 1 T soy sauce
- 1 T chili garlic sauce, or more, to taste
PREPARATION
- In a medium bowl, combine first 9 ingredients.
- Add Chicken and marinate for at least 2 hours to overnight, turning occasionally.
- Drain the chicken from the marinade, discarding the marinade.
- Preheat grill or broiler to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Cook, turning every 5 min, until the chicken is cooked, reaching an internal temperature of 165°F, about 10-15 min.
- Serve with peanut sauce.
Prepare Sauce
- In a medium saucepan, heat the oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until softened and browned, about 10 min.
- Scrape the mixture into a blender. Add all of the remaining ingredients along with ½ C of water and process until smooth.