Edited and changed
Originally from http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm
I can attest that this is quite mouth-watering and savory.
And don't worry, you don't need a grill to make my version. Just an oven.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Yield: SERVES 4 as a Main Entree
Bake at 350 F.
Don't forget to start your rice now. I cook mine in a rice cooker. I do about 3 cups, we like to have leftovers for packed lunch for Adam.
Ingredients:
4-6 chicken breasts, thawed
SATAY MARINADE:
1/4 cup minced lemongrass , fresh or frozen (can substitute lemon juice/lemon zest/or leave out completely)
2 shallots OR 1 small onion, sliced
3 cloves garlic
1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste (only did a sprinkle, kept it mild for my child.)
1 thumb-size piece galangal OR ginger, thinly sliced
1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
2 Tbsp. ground coriander
2 tsp. cumin
3 Tbsp. dark soy sauce (available at Asian food stores) (just used regular soy sauce)
4 Tbsp. fish sauce (substituted soy sauce)
5-6 Tbsp. brown sugar
2 Tbsp. vegetable oil
Dipping Sauce: see Easy Satay Peanut Sauce below
Preparation:
If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.Cut chicken into thin strips and place in a bowl. Place all marinade ingredients in a food processor or chopper. Process well.
(just mixed the marinade together in bowl, I didn't bother with the food processor.)
Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
(didn't wait, cooked chicken as whole breasts immediately in marinade in glass dish in oven, baked at 350 F for about 25 min., the juices from the cooked chicken marinade are great drizzled over rice, tasted fine without the skewering and long marinading.)
When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes. Serve with rice and my Easy Satay Peanut Sauce for dipping. ENJOY!
(We put the chicken breasts over a bed of rice, poured some of the chicken juices over the chicken and rice, and cut the chicken in bites to dip into the peanut sauce. Mmm! Fast and easy.)
Easy Satay Peanut Sauce -
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: SERVES 4-6 as a Dip
Ingredients:
1 cup fresh-tasting dry roasted peanuts, unsalted
1/3 cup water
2 cloves garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
2 Tbsp. brown sugar
2 to 2.5 Tbsp. fish sauce - for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
1/3 cup coconut milk
Preparation:
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar. Serve warm or at room temperature with my Thai Chicken Satay, Thai Pork Satay, or Vegetarian/Vegan Thai Satay. It also makes a great dip with fresh veggies, fresh rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!
Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).
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