posted by Becky 06-07-99 5:51 PM
Chicken Satay with Spicy Peanut Sauce
4 tsp corn oil
2 tsp sesame oil
1/2 c minced red onion
2 tbsp minced garlic
1 tsp minced fresh ginger
1 tbsp red wine vinegar
1 tbsp brown sugar
1/3 c peanut butter, smooth or chunky
1/2 tsp ground coriander
3 tbsp ketchup
3 tbsp soy sauce
1 tbsp lime or lemon juice
1/2 tsp pepper
dash of tabasco sauce
1/3 to 1/2 c hot water
1/2 tsp tumeric optional, (for color)
Heat the oils together in a small saucepan.
Add the red onion, garlic and ginger.
Saute until softened over medium heat.
Add the vinegar and sugar, continue to cook and stir until the sugar dissolves.
Remove from heat and stir in the rest of the ingredients. May combine in a food processor for a very smooth sauce, if desired.
*Adjust seasonings to personal taste
1 1/4 lb boneless skinless chicken breasts
2 tbsp seasame oil
2 tbsp corn oil
1/4 c dry sherry
1/4 c soy sauce
2 tbsp lemon juice
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
1/4 tsp salt
1/4 tsp pepper
dash of Tabasco sauce
Cut the chicken into strips 1/2 inch wide by 3 inches long.
Combine ingredients and marinate for up to 12 hours in the refrigerator.
Preheat to 375.
Thread each piece of chicken on a skewer and arrange on baking sheets.
Bake for 5 to 10 minutes or just until cooked. Serve hot.
Sauce should be room temperature.
If sauce is made ahead and thickens or separates, whisk in a little hot water until it is the desired consistency.
May also use beef, lamb, pork, shrimp or scallops in place of the chicken.
From: The Frog Commissary Cookbook