Chicken Satay With Spicy Peanut Sauceargentine, chicken, crab, grilling recipes, peanut sauce poultry, red snapper, satay, sauces ***chicken*** 1 1/4 pounds boneless; skinless chicken breast 2 tablespoons sesame oil 2 tablespoons corn oil 1/4 cup dry sherry 1/4 cup soy sauce 2 tablespoons lemon juice 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon Tabasco sauce ***satay sauce*** 4 teaspoons corn oil 2 teaspoons sesame oil; (Chinese food section) 1/2 cup minced red onion 2 tablespoons minced garlic 1 teaspoon minced fresh ginger 1 tablespoon red wine vinegar 1 tablespoon brown sugar 1/3 cup peanut butter 1/2 teaspoon ground coriander 3 tablespoons ketchup 3 tablespoons soy sauce 1 tablespoon lemon or lime juice 1/2 teaspoon pepper 1/8 teaspoon Tabasco 1/3 cup hot water; up to 1/2 Chicken: Cut chicken into strips 1/2 x 3-inches. Combine with remaining ingredients and marinate in refrigerator 1 to 12 hours. Sauce: Heat sesame and corn oils in small saucepan. Add onion, garlic, and ginger; and sauté until softened. Add vinegar and sugar and stir until sugar dissolves. Remove from heat and add remaining ingredients. Put in food processor if a smooth sauce is desired. Thread chicken on wooden toothpicks or small skewers and arrange on baking sheets. Grill over charcoal for 5 to 10 minutes. Serve with Satay sauce. Makes about 50 pieces. Variations: Beef, lamb, pork, or shrimp may be used in place of the chicken. |
