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CHICKEN SATAY

Satay or sate in Indonesian and Malay spelling, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay originated in Java, Indonesia.It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.


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Recipe of Chicken Satay

Ingredients for Chicken Satay
» 1 pound skinless, boneless chicken breasts, cut into 8 strips
» 1 tablespoon light brown sugar
» 2 1/2 tablespoons low-sodium soy sauce
» 2 teaspoons bottled ground fresh ginger (such as Spice World)
» 1 teaspoon grated lime rind
» 1/4 teaspoon crushed red pepper
» 2 garlic cloves, minced

Ingredients to make peanut sauce
» 1 tablespoon light brown sugar
» 1 1/2 tablespoons low-sodium soy sauce
» 1 tablespoon fresh lime juice
» 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
» 1/4 teaspoon crushed red pepper
» 1 garlic clove, minced

Remaining ingredients
» Cooking spray

How to cook Chicken Satay
» Prepare grill.
» To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
» To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
» Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.