Wednesday, August 24, 2011

Chicken Satay Skewers with Spicy Thai Peanut Dipping Sauce

I don't know what I liked better, the tender chicken satay or the spicy peanut sauce.  But all I know is together they were dynamite!  My husband kept saying that this could be served at a Thai restaurant as an appetizer.  We actually ate this as a a low carb meal by wrapping the chicken in romaine lettuce and dipping away.  I also served thick slices of cucumber that tasted delicious with the dipping sauce.  I loved the fact that this is a pretty easy dish that really has a wow factor.

Ingredients for Chicken Satay:
1 1/2 pounds of chicken breast sliced (or chicken tenders)
1 cup of low fat plain yogurt
2 cloves of garlic grated
1 Tbs of grated ginger
1 Tbs of curry powder (I used McCormicks)
1/2 Tbs of garam masala
1 tsp of paprika
Salt and Pepper to taste

Mix all ingredients together and marinate in the fridge for 2-4 hours.
When you are ready to cook the satay, tread them on bamboo skewers.  Remember to soak the skewers in water for 30-45 minutes before you thread the chicken on them so they don't burn.

Get a grill pan hot with about 1 Tbs of canola oil.  Place the skewers down and cook both sides for 3-5 minutes (or until cooked through).

Ingredients to make Spicy Thai Peanut Dipping Sauce:
1 cup of coconut milk
1/4 cup of water
1/2 cup of creamy peanut butter (I used Jiff)
1 Tbs of brown sugar
1 Tbs of soy sauce
1/2 Tbs of fish sauce
1/2 tsp of red chili flakes (or to taste)
roasted crush peanuts for garnish (optional)

Directions:  Heat a saucepan on medium-low heat.  Add all ingredients and stir until everything mixes well and the peanut butter melts.   Allow to cook a few minutes and thicken.  Adjust flavors/seasoning to your palate by adding more soy sauce or fish sauce for a saltier flavor or brown sugar to sweeten it. Serve hot or room temperature.  Enjoy.


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