Tasty Tuesday: Satay Chicken

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This Satay Chicken is easily our favorite chicken dish of all time. It’s really quite easy to make (I make the Satay sauce in the food processor and the rest of it is just basic grilled chicken) but it has some powerful, complex flavors. This meal is a great one to make for my mother-in-law. It has a “company” feel to it and sure enough, guests always seem to really appreciate it!

When my oldest son graduated from high school and I was juggling a house full of guests and not enough hours in the kitchen, I discovered that I could grill the chicken the day before and just reheat it on the day I plan to serve it. Suddenly, the recipe was more than just a favorite–it was a CONVENIENT favorite.

Satay Chicken

  • 3 pounds of boneless, skinless chicken breasts, cut into 1 inch wide strips
  • 1 quart plain yogurt
  • 1 t. ground ginger
  • 1 t. ground cardamom
  • 2 t. soy sauce

Make a marinade out of the yogurt, spices, and soy sauce. Place sliced chicken in the marinade and let marinate in the fridge for a couple of hours. Grill chicken over medium heat grill.

At this point you can either serve immediately or you can wrap the chicken up and refrigerate it. Before serving, spritz the chicken lightly with water and cover tightly with foil. Heat at 300° for about 20 minutes or until warm.

The chicken is tasty, but what makes this dish so amazing is the sauce. I make the sauce in my food processor and it goes together very quickly.

Magic Satay Sauce

Puree together in food processor:

  • 1/4 c. rice wine vinegar
  • 1/4 c. soy sauce
  • 1 square inch of fresh ginger, peeled
  • 1 T. minced garlic
  • 3/4 c. peanut butter
  • 2 T. sesame oil
  • 1/2 t. cayenne pepper flakes
  • 2 T. sugar
  • 1/2 bunch cilantro

I usually double this recipe because it goes fast.

Either pour the sauce over the chicken or serve it on the side and let folks dip the chicken into the sauce. I often serve this chicken on a bed of basmati rice.

Broccoli is the perfect vegetable to accompany this dish, but as you can see from the photo, I served this with the other perfect vegetable accompaniment, asparagusasparagus1

Barb Kelley

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