Chicken satay with peanut sauce
- 600 g (1 1/4 lb) boneless chicken breasts, skinless, cut into strips
- 45 ml (3 tbsp) vegetable oil
- 30 ml (2 tbsp) sesame oil
- 30 ml (2 tbsp) lemon juice, freshly squeezed
- 2 garlic cloves, minced
- 15 ml (1 tbsp) ginger, minced
- 5 ml (1 tsp) curry powder
- 2 ml (1/2 tsp) ground coriander
- 2 ml (1/2 tsp) sambal oelek or 1 pinch of Cayenne pepper
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) garlic, peeled and cut into thin strips
- 15 ml (1 tbsp) ginger, peeled and cut into thin strips
- 45 ml (3 tbsp) soy sauce
- 90 ml (3/8 cup) water
- 45 ml (3 tbsp) sugar
- 2 large pieces of orange peel
- 400 ml (1 2/3 cups) coconut milk
- 30 ml (2 tbsp) creamy peanut butter
- 15 ml (1 tbsp) cornstarch
- Salt and freshly ground black pepper
- Soak 16 to 20 wooden skewers in water for 20 minutes or more.
- Place the chicken strips in a baking dish.
- In a bowl, combine all the marinade ingredients and stir well.
- Add the marinade to the chicken and stir gently so that the strips are well coated.
- Marinate for 2 hours in the refrigerator, stirring once after 1 hour.
- In a saucepan, heat the sesame oil over medium heat.
- Add the garlic and ginger.
- Cook for 1 to 2 minutes.
- Add the soy sauce, water, sugar and orange peel. Stir.
- Turn down the heat and simmer gently for 10 to 12 minutes.
- Add the coconut milk and peanut butter, stir well.
- Dissolve the cornstarch in a bit of lukewarm water.
- Bring the sauce to a boil and gradually add the cornstarch to the sauce, stirring constantly until the desired consistency is obtained.
- Strain the sauce through a sieve. Keep warm.
- Preheat the barbecue to 300°C (550°F) or maximum heat. Clean and oil the grill.
- Thread the chicken strips onto the skewers. Season with salt and pepper.
- Cook the brochettes for 1 to 2 minutes on each side.
- Pour the warm sauce into small bowls so guests can dip their satay as they wish.
- Serve hot on a bed of basmati rice.