Chicken Satay with Spicy Peanut Dipping Sauce
This Malaysian snack takes inspiration from Thailand, Indonesia and China.
- 125ml low-sodium chicken stock
- 125ml lite coconut milk
- 2 tbsp. low-sodium soy sauce
- 1 shallot, sliced thin
- 1 clove garlic, minced
- 1 1/2 tsp. Thai fish sauce (or 2 additional tsp. low sodium soy sauce)
- 1 tbsp. brown sugar
- 1/2 tsp. lime zest
- 1 tbsp. minced fresh ginger
- 450g skinless, boneless chicken breast pounded slightly and cut into 2 1/2-cm strips
- 180ml spicy peanut dipping sauce, recipe below
- 2 tbsp. minced fresh basil or coriander leaves
- 40g cup chopped toasted peanuts
- For the spicy peanut dipping sauce
- 60g natural creamy peanut butter
- 60ml low-sodium chicken broth
- 3 tbsp. low-sodium soy sauce
- 1 1/2 tbsp. brown sugar
- 1 1/2 tbsp. minced fresh ginger
- 2 tbsp. lime juice
- 1 tsp. minced garlic
- 1/2 tsp. chilli flakes
- 1 tsp. curry paste
- 1 shallot, peeled and roughly chopped
1) In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
2) Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Barbeque 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
3) Serve chicken skewers with peanut dipping sauce, and garnish with basil or coriander and chopped peanuts.
4) For the dipping sauce: Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.