Monday, May 30, 2011

Thai Chicken Satay (12)

Here's a recipe sure to please just about anyone at your dinner table... from the Weeknight cookbook.

Thai Chicken Satay
limes, 2 large
rice vinegar, 1/2 c
chunky peanut butter, 1/3 c
fresh cilantro, 1/4 c minced
ginger, 1 T minced
garlic, 3 cloves minced
soy sauce, 3 T
light brown sugar, 3 T firmly packed
asian sesame oil, 1 T
skinless, boneless chicken breast halves, 4 cut into thick strips
romaine lettuce, 1 small head, cored and leaves shredded
cucumber, 1, peeled and sliced

What to do?
Marinate the chicken
Place 8 bamboo skewers in cold water to soak until ready to use.  Grate 1 teaspoon zest from the limes and squeeze 1/4 cup juice. Whisk together the lime zest and 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 for use as a sauce.  Add the chicken to the marinade and turn to coat.  Let stand at room temp for at least 10 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken
Meanwhile, prepare your grill for direct-heat grill over medium-high heat and oil the grill rack.  Or, preheat a broiler (grill).  When ready to cook, remove the chicken from the marinade, discarding the marinade.  Divide the 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 placed 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, passing additional sauce at the table.

Eat and Enjoy!

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