Chicken in Peanut Sauce
I’ve been wanting to do a peanut sauce for a while, and decided that Monday was the day. I researched various chicken satay recipes but couldn’t find anything I wanted. Lorraine doesn’t like things too spicy … so I went for flavor.
Chicken in Peanut Sauce
- Chicken:
- 4 boneless chicken breasts, sliced lengthwise in 1/4″ thick slices
- Marinade:7
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1/8 tsp ground red pepper
- 3 cloves garlic, pressed
- Sauce:
- 1/2 cup creamy peanut butter
- 1 Tbsp brown sugar
- 3 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp lime juice
- 1 large clove garlic, pressed
- 1/2 tsp salt
- 4 Tbsp hot water
Slice the chicken so that it will go on skewers — long and wide.
Mix the marinade ingredients well in a ziplock bag. Add chicken and mix to coat. Refrigerate, turning every 30 minutes for 2 hours.
Mix sauce ingredients, excepting water. Add water 1 Tbsp at a time, stirring to mix well after each addition. It should be fairly thick — stop adding water if it is getting too thin. Can always add more water … can’t take it out.
Thread the chicken slices on skewers, in “wave” fashion so that the chicken bunches up. Grill over low heat for 4 minutes, then flip and grill another 4. Check for done — don’t overcook the chicken!
Remove the chicken from skewers and slather with the peanut sauce.