Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10-12 servings.
Ingredients: 2 pounds boneless skinless chicken breasts; 1/3 cup soy sauce; 1 green onion, sliced; 2 tablespoons sesame oil; 1 tablespoon brown sugar; 1 tablespoon honey; 2 garlic cloves, minced; 1/2 teaspoon ground ginger; PEANUT SAUCE:; 1/2 cup salted peanuts; 1/4 cup chopped green onions; 1 garlic clove, minced; 3 tablespoons chicken broth; 3 tablespoons butter, melted; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon lemon juice; 1 tablespoon honey; 1/2 teaspoon ground ginger; 1/4 to 1/2 teaspoon crushed red pepper flakes

Our home economists came up with this Asian-style dish featuring a simple-to-prepare peanut sauce. It's a hearty addition to an appetizer buffet.

Ingredients

2 pounds boneless skinless chicken breasts
1/3 cup soy sauce
1 green onion, sliced
2 tablespoons sesame oil
1 tablespoon brown sugar
1 tablespoon honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
PEANUT SAUCE:
1/2 cup salted peanuts
1/4 cup chopped green onions
1 garlic clove, minced
3 tablespoons chicken broth
3 tablespoons butter, melted
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes

Directions

Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours.
In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving.
Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6 in. from the heat for 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.

Originally published as Chicken Satay in Holiday & Celebrations Cookbook 2006

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lorettasylvia

Nov 2, 2010

I have to say, "This sounds delicious, but it is certainly not a low-salt recipe." I could not eat this as it has salted peanuts and soy suce, which are both very high in sodium. Like I said, this does sound good, but I could not eat this much sodium. This recipe would be great in another area of this website, a place where people do not have restricted salt diets. ThanksLoretta