MJ's hubby and Victoria's dad had a big birthday party last year and we ordered some platters from our favorite local caterer. Without a doubt, the Chicken Satay with Peanut Sauce was the biggest hit ever. It got raves again on a book club evening. So why not make it myself since I'm in the kitchen all the time? I have been trying to duplicate the recipe ever since. Today's recipe is the result of much trial and error and looking through dozens of recipes here, there and everywhere.
You may remember that I bought a GIANT bottle of Sriracha for a recipe recently. I only needed a teaspoon. Needless to say, Sriracha will be finding its way into many recipes (including both of these)
for the next while. The avocado is an interloper. Don't search for it in this recipe. It lives in the bean salad.
These satays were made and tested during our annual writing retreat this summer and my gathering of library school friends just this week. Everyone loves the peanut sauce. Now I'll share the results with you.
You may remember that I bought a GIANT bottle of Sriracha for a recipe recently. I only needed a teaspoon. Needless to say, Sriracha will be finding its way into many recipes (including both of these)
for the next while. The avocado is an interloper. Don't search for it in this recipe. It lives in the bean salad.
These satays were made and tested during our annual writing retreat this summer and my gathering of library school friends just this week. Everyone loves the peanut sauce. Now I'll share the results with you.
Oops! The Sriracha sauce is missing. |
For the chicken you will need:
1/2 cup
coconut milk, shaken and stirred
1 tablespoon
fish sauce
2 teaspoons
red curry paste
1 teaspoon
sugar (I used Splenda)
1/ 2cup
chopped fresh cilantro
Juice of one and a half limes
1/2 teaspoon
salt
1/4 teaspoon
pepper
2 pounds boneless,
skinless chicken breast, cut into thin strips
You can double or triple this recipe!
You can double or triple this recipe!
You will
also need:
12 to 16 wooden skewers, depending on how many chicken strips you have. Soaked them for a couple of hours if you can so they don't catch fire. You can also use metal skewers.
A large
freezer bag with zip closing
For the
peanut sauce:
3
tablespoons soy sauce (or gluten-free substitute if that's important to you)
4 tablespoons cider vinegar
2 tsp
Sriracha sauce
2
tablespoons sugar (I used Splenda)
1 tablespoon fresh grated ginger
1 tablespoon
sesame oil
1/2 cup
smooth peanut butter- we used the one with no added salt or sugar
1 cup chicken
broth (or more)
FOR CHICKEN:
Cut chicken into strips.
Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade.
Mix well. Chill as long as you can, but at least four hours, turning bag occasionally.
Cut chicken into strips.
Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade.
Mix well. Chill as long as you can, but at least four hours, turning bag occasionally.
Make sauce:
Combine soy sauce, cider vinegar, Sricracha, sugar, ginger, sesame oil, peanut
butter and broth in a pan and bring to a boil over medium heat. Using a whisk, blend until smooth. You can thin it out with more broth if you'd like. Cool and refrigerate if not serving immediately. We like our sauce warm. Reheat before serving.
Preheat
grill to medium. Remove chicken from marinade. You can discard the marinade. Thread each
piece of chicken onto a skewer. Grill for 5 to 7 minutes,
turning once, until chicken is cooked through and no longer pink. The only tricky part is not overcooking! Serve with
sauce.
They're good the next day too!
They're good the next day too!
We love your suggestions and comments. Come on by and tell us what you would add or subtract or substitute in this recipe (I know you anti- cilantro people!)
In case you don't know, Victoria Abbott is a collaboration between me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries. We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.
The book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out. You can get to meet Peachy (posing below) aka Walter the Pug. Watch out for the Siamese cats - one is good and one will get you!
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Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee and various fleeing felons and frustrating family. Trust me, Jordan doesn't have a monopoly on unusual family and friends. This series is very well priced now in e-books, but also available in print.
Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee and various fleeing felons and frustrating family. Trust me, Jordan doesn't have a monopoly on unusual family and friends. This series is very well priced now in e-books, but also available in print.
We’re also on Facebook and love to hear from you. Click to link to Mary Jane Maffini
This is right up my ally I just love anything that is on a skewer although I would skip the hot sauce. I am going to put a bug in my hubbys ear for this. Thank you girls for this ptclayton2@aol.com
ReplyDeleteWow--sound great. Believe it or not, I have all the exotic ingredients in my pantry (the large bottle of Sriracha was left behind by my daughter).
ReplyDeleteMJ and Victoria -- I could go for these right now! Spicy snaps to you both for another creative way you're making use of that giant bottle of Sriracha. Love it! Have a delicious weekend! xoxo ~ Cleo
ReplyDelete