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| Chicken satay |
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| Satay can be considered Thai fast food. They can be eaten hot or cold and I have seen them served as appetizer, buffet, snack, packed lunch or a main dish. |
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| For the satay sticks |
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| 2 tsp |
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lemon juice |
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| 2 tbsp |
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fresh ginger, peeled and roughly chopped |
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| 1 tsp |
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coriander seed |
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| 1/2 cup |
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parsley leaves |
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| 1 lb |
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chicken breast fillet, roughly chopped |
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| 1 tbsp |
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dark soy sauce |
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| For the satay sauce |
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| 1/2 cup |
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roasted peanuts |
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| 1 tsp |
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coriander seed |
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| 1 tsp |
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cumin seed |
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| 2 tbs |
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fresh ginger, peeled and finely chopped |
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| 3 |
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shallots, chopped |
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| 3 cloves |
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garlic, peeled |
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| 1 red |
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chili, de-seeded and chopped |
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| 1 tbsp |
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brown sugar |
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| 1 can |
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coconut milk |
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| 2 tbsp |
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fish sauce |
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| Satay Sticks |
| 1 |
Place the lemon juice, ginger, coriander seeds, parsley leaves, chicken breast and soy sauce in a food processor. Pulse until the ingredients are mixed together and the chicken is coarsely chopped. |
| 2 |
Place the mixture in a bowl, cover and chill in the fridge for 1 hour or preferably overnight. |
| 3 |
Divide the mixture into 8 portions and shape them into a flattened sausage form along the skewers. |
| 4 |
Broil, barbecue or cook in a preheated griddle pan for 10-15 minutes, turning occasionally, until the chicken is golden brown and the juices run clear. |
| 5 |
Serve with the satay sacue, jasmine rice, and romaine lettuce. |
| Satay Sauce |
| 1 |
Place all the sauce ingredients into a food processor and blend until smooth. Pour the mixture into a pan. Bring to the boil and simmer gently for 15 minutes, until it begins to thicken. |
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| Servings: 4 |
| Yield: 8 sticks |
| Preparation time: 20 minutes |
| Cooking time: 15 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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279.88 |
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| Calories From Fat (65%) |
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182.22 |
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% Daily Value |
| Total Fat 21.75g |
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33% |
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| Saturated Fat 12.05g |
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60% |
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| Cholesterol 10.30mg |
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3% |
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| Sodium 873.98mg |
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36% |
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| Potassium 479.15mg |
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14% |
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| Carbohydrates 14.59g |
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5% |
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| Dietary Fiber 2.44g |
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10% |
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| Sugar 4.69g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 12.16g |
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| Protein 11.24g |
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22% |
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| Recipe Type |
| Barbecue, Brunch, Light meal, Main Dish, Main meal, Poultry, Snack, Spring, Summer |
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| Cooking Tips |
| For an authentic Thai flavor, use 1 stick lemon grass, outer leaves removed and roughly chopped instead of lemon juice. Use same amount fresh coriander leaves instead of parsley. My version is a sample of Spanish-Thai cooking fusion, adapted to suit family tastes. Of course, use galangal instead of ginger if it is available. |
| If using wooden skewers, remember to soak them for 30 minutes in cold water before. |
| The satay sauce can be made in advance. Store in the fridge, covered. To serve, reheat gently in a pan for 4-5 minutes. |
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| Recipe Source |
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Source: All Foods Natural
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