Chicken Satay
Chicken Satay
Ingredients
- 1 lb (454 g) skinless and boneless chicken breasts, cut into strips
- Small wooden skewers, soaked in water for about 20 minutes
- 1/4 cup (60 ml) soy sauce
- Grated zest and juice of 1 lemon
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) canola oil
- 2 tablespoons (30 ml) whole-grain mustard
- 2 tablespoons (30 ml) honey
- 1 teaspoon ground coriander
- 1/2 teaspoon curry powder
- 1/4 cup (60 ml) creamy or crunchy peanut butter
- 2 tablespoons (30 ml) brown sugar
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) lime juice
- 1 tablespoon (15 ml) peanut oil
- 1 to 2 pinches of cayenne pepper
Instructions
- In a shallow dish or a sealable plastic bag, combine all the marinade ingredients. Add the chicken and toss to coat. Cover and marinate in the refrigerator for about 2 hours.
- With the rack in the middle position, preheat the oven’s broiler.
- In a small saucepan over low heat, warm the peanut butter, brown sugar and garlic until the sugar has completely dissolved. Add the remaining ingredients. Keep warm.
- Thread the chicken strips onto the skewers. Place on a baking sheet. Broil for about 5 minutes on each side. Baste with the marinade halfway through cooking.
- To serve, drizzle the chicken skewers with the warm sauce.
Chicken Satay