Chicken Satay, My Way.

When I worked, I used to make this with pre-made sauces to save time, but now I have adapted about 3 different recipes into what we like best.  And since I can’t make rice to save my life (unless I have my trusty rice cooker, which I’ve been known to port around with me) I make a simple steamed jasmine rice with this dish.

What Goes Into it?

Chicken Satay Ingredients

  • 2 tablespoons creamy peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup lemon or lime juice
  • 1″ piece peeled fresh ginger
  • 1/4 cup curry powder
  • 4 cloves garlic, chopped
  • 1 teaspoon crushed red  hot peppers (or sriracha hot sauce)
  • Aprox 1/4 can of coconut milk
  • 1 green onion
  • 14 chicken tenderloins (frozen ones work great)

How Do I Make It?

Combine first 8 ingredients in a blender, blend until smooth. Throw into a Ziploc with the frozen tenders. Let marinade for at least 8 hours, or overnight is even better.

Soak 14 standard wooden skewers in water so that they don’t burn. (Yeah, right mine burn no matter how long I soak them for)

Skewer each tenderloin on to a skewer and place on grill for 3-4 min on each side or til done.

Serve over Jasmine Rice with Peanut dipping sauce, garnish with sliced green onion.

Peanut Sauce Ingredients

  • 1/2 cup  creamy peanut butter
  • 2 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1″ piece peeled fresh ginger
  • 4 cloves garlic, chopped
  • 1 teaspoon crushed red  hot peppers (or sriracha hot sauce) If you like spicy add more!
  • Remainder of  coconut milk

How Do I Make It?

Combine ingredients in a blender, blend until smooth place into a container and put in fridge until ready to use. Once ready put sauce into a small sauce pan and heat over low until it begins to bubble slightly, sometimes the mixture gets to thick (Ruben likes it that way) but if you prefer a thiner diping sauce, then you can add more coconut milk as needed.  Serve on the side with Chicken and rice.

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