Thai Chicken Satay
You can also make satay with beef or shrimp. Substitute 1 1/2 lb. beef chuck steak, cut into thick strips, or 24 medium shrimp, peeled and deveined. Add to the marinade and proceed as directed, adjusting the cooking time as needed.
- 2 large limes
- 1/2 cup rice vinegar
- 1/3 cup chunky peanut butter
- 1/4 cup minced fresh cilantro
- 1 Tbs. minced ginger
- 3 garlic cloves, minced
- 3 Tbs. soy sauce
- 3 Tbs. firmly packed light brown sugar
- 1 Tbs. Asian sesame oil
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
- 1 small head romaine lettuce, cored and leaves shredded
- 1 cucumber, peeled and sliced
Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.
In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.
Cook the chicken
Prepare a medium-hot fire in a grill. Or, preheat a broiler.
Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.
Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).