Recipe Archives->Asian Sea->Satay 20

Chicken Satay
Makes 16 Tenders
                                                                                
16 skewers, 5 to 7 inches
3 teaspoons tamari soy sauce
2 teaspoons rice wine (mirin)
1/2 teaspoon curry powder
1 teaspoon olive oil
1 pound boneless, skinless chicken breasts, cut into sixteen 1-ounce strips
Freshly ground black pepper
Ground coriander
Pinch of sea salt
1/2 cup almond milk, or soy milk
1 tablespoon canned unsweetened coconut milk
1 tablespoon unsweetened peanut butter
1 tablespoon pure maple syrup
11/2 teaspoon arrowroot
Juice of 1/2 lime
1/2 teaspoon Thai chili paste, optional
1 tablespoon trimmed and thinly sliced scallions

If using wooden skewers, be sure to soak in water in advance so
they won't burn. In a mixing bowl, combine 2 teaspoons of the tamari,
the wine, curry powder and olive oil. Add the chicken and season
with pepper and coriander to taste and a pinch of sea salt. Marinate
for at least 1 hour.

In a small pot over low heat, heat the almond milk for a minute.
Whisk in the coconut milk, peanut butter, remaining 1 teaspoon
tamari and maple syrup.

Mix the arrowroot with 2 teaspoons of water in a separate bowl. Add
the peanut sauce, just as it starts to simmer. Stir constantly until
the sauce thickens, 2 to 3 minutes. Add the lime juice and chili
paste, if desired.  Cover and keep in a warm place until ready to
serve. Mix in the scallions just before serving.

Heat a nonstick grill pan or skillet over medium heat. Skewer the
chicken pieces. Grill the chicken until cooked through, 2 to 3
minutes per side; check to see if they are cooked by inserting a
paring knife in the center of the thickest strip. Serve with the
warm peanut sauce.

Printable version: satay20.txt.