| Chicken Satay | Appetizers |
|
1 lb. boneless chicken breasts
MARINADE: 2 tbsp. lime juice 2 tbsp. dry sherry 2 tbsp. liquid honey 2 tbsp. soya sauce 1 tbsp. sesame oil 2 tbsp. minced gingerroot 1 tsp. ground coriander |
1 large garlic clove,minced
1/2 tsp. hot pepper flakes --------------------- 3 tbsp peanut oil 1 small onion,minced 1/2 cup crunchy peanut butter 1 1/2 tsp. chili powder 1/1/2 tsp brown sugar lime wedges and coriander leaves |
Put the lime juice,sherry,honey,soya sauce and sesame oil, ginger, coriander,garlic and hot pepper flakes into a large bowl and mix well.
Cube the chicken or cut into1/2"x2"thin strips. Add to the marinade . Cover bowl with saran wrap and refrigerate for2 to 24 hours. Meanwhile soak 48 tooth picks or24 wooden skewers in water for 30 minutes.
Drain the chicken, reserving marinade.Thread the chicken on the skewers and set aside.
Heat the peanut oil in a small saucepan and add the onion and chili powder. Cook gently until onion is slightly softened. Stir the reserved marinade into the oil and onion mixture along with the peanut butter and brown sugar. Heat gently, stirring constantly, until all the ingredients are well blended.If the sauce is too thick, stir in 2 tbsp. boiling water.
Arrange the skewers on a broiler pan and cook under a preheated moderate broiler for4 to 8 min,depending on thickness. Baste with peanut sauce.Turn often.
Serve skewered meat garnished with lime and coriander.
Serve sauce separately.