Chicken Satay with Peanut Sauce

Mom thought it was her night to cook dinner, so she made her Indonesian Satay sauce. This time she used steak, and we made salads with it.

Ingredients:

• 1⁄2 cup creamy style peanut butter 
• 1⁄4 cup    soy sauce
• 1⁄4 cup    honey
• 2 Tablespoons rice vinegar    
• 2 Tablespoons lime juice
• 2 Tablespoons minced green onions (white parts only, or shallots)
• 2 Tablespoons water
• 2 Tablespoons sesame oil
• 2 Tablespoons fresh ginger (or 1 teaspoon dry) 
• 1 teaspoons curry powder
• 2 cloves garlic, crushed through a press (or 1/4 teaspoon powdered)
• 1⁄2 Teaspoon cayenne pepper (or more to taste)
• 1 pound skinless boneless chicken breasts, cut into very thin strips 1/2-inch wide
  
  

Instructions:

1. Make the marinade by blending all ingredients except chicken with immersion blender or food processor.
2. Save half of the marinade for the dipping sauce.
3. Place chicken strips and the other 1/2 marinade in ziplock bag or medium bowl.
4. Refrigerate 1 hour, turning chicken occasionally.
5. Thread eacg chicken strip, accordion-style, onto the skewers to within an inch of end.
6. Broil for 3 minutes, then flip and broiled for 3 minutes more.
7. Serve with the remaining dipping sauce, or dice and serve on a tossed green salad.

Carole's Notes:

Mom had steak available, so she made steak satay. Sue and I tossed it and the sauce on our green salad. We all liked it!

Here is the non-salad version.



The recipe is lightly adapted from http://ifood.tv/asian/211803-easy-indonesian-satay