We had a birthday party here last week. A small affair, but I still made a lot of food. I love food. Just in case you couldn't figure that out from the hours of blogging about it I have put in.
This chicken dish was gone in a flash. I used 6 huge chicken breasts and they were the first thing gone. Reason why? Well, number one, I put too much meat on each one. Number two, which is really number one, they were really good. I probably could have eaten 1/2 of them myself.
Awesome for entertaining! Enjoy!
INDONESIAN CHICKEN SATAY
recipe adapted from: allrecipes
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons tomato sauce
- 1 tablespoon peanut oil (I used part walnut, part toasted sesame oil)
- 2 cloves garlic, peeled and minced
- 1 shallot, diced
- 1 TBSP brown sugar
- 1 tsp tumeric
- 1/2 tsp ginger or 1/2 TBSP grated fresh
- 1 pinch ground black pepper
- 1 pinch ground cumin
- 6 skinless, boneless chicken breast halves - cubed
- 1 tablespoon vegetable oil
- 1/4 cup minced onion
- 1 clove garlic, peeled and minced
- 1 cup water
- 1/2 cup chunky peanut butter (I used smooth, all I had)
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
DIRECTIONS:In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, up to few hours. This will make the meat too dark.
Soak bamboo skewers in water so they won't burn when grilling.
Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and whisk until well blended. Remove from heat, mix in lemon juice, and set aside. It will thicken s it cooks and stands.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. (Can broil if desired) Serve with the peanut sauce.