Chicken Satay with Peanut Sauce Recipe #505
by elly
35 min | 30 min prep
SERVES 5
- 1 lb boneless skinless chicken breast (500 g)
- 2 tablespoons peanut butter (25 mL)
- 2 tablespoons chicken stock (25 mL)
- 2 tablespoons fresh coriander, chopped (25 mL)
- 1 tablespoon rice wine vinegar (15 mL)
- 1 tablespoon honey (15 mL)
- 2 teaspoons sesame oil (10 mL)
- 2 teaspoons soya sauce (10 mL)
- 1 teaspoon garlic, minced (5 mL)
- 1 teaspoon gingerroot, minced (5 mL)
- 1 teaspoon sesame seed, toasted (5 mL)
- Preheat oven to 425 F (220 C); Spray baking pan with vegetable spray.
- In a small bowl or food processor, combine peanut butter, chicken stock, coriander, vinegar, honey, sesame oil, soya sauce, garlic, ginger and sesame seeds.
- Set 3 Tbsp (45 mL) aside. Cut chicken into 1 inch (2.5 cm) cubes.
- Thread onto 10 small bamboo or barbecue skewers.
- Place skewers in prepared pan.
- Brush with half of the peanut sauce that has been set aside. Bake approximately 5 minutes.
- Turn over and brush the remaining 1 1/2 Tbsp (20 mL) sauce and bake 5 more minutes or just until chicken is done. Serve with remaining peanut sauce.
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5 stars