Friday, May 18, 2012

Recipe Swap: Chicken Satay Skewers

The category for this recipe swap was BBQ/Warm Weather food. I was a bit hesitant to participate since the due date is the day I'm moving and I wouldn't have internet access but our lovely host Sarah said she'll post my recipe on the board for me. :) So while you're reading this I'm more than likely up to my eyeballs in boxes and totes and patiently waiting on the Comcast man to come give me television, internet and telephone. I think you have the better end of the deal.

My recipe comes from Kate's Recipe Box, which if you haven't checked out her blog yet, you really should because there's lot of tasty things on there. I had to make a few substitutions for this recipe because curry paste and fish sauce are just impossible to find around here. I also had to skip the skewers because I didn't realized they were packed away somewhere in a box until the minute I needed them. Oops.



Chicken Satay Skewers
Slightly Adapted from: Kate's Recipe Box from Carnival Creations
Servings: 6
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Marinade Ingredients:

    • 1 lb. chicken tenderloins
    • 1 clove garlic, minced
    • 1 tbsp. soy sauce
    • 1 tbsp. peanut butter
    • 1 tbsp. vegetable oil
    • 1/2 tsp. ginger, minced
Dipping Sauce Ingredients:
    • 3 tbsp. peanut butter
    • 2 tbsp. vegetable oil
    • 1 tbsp. sugar
    • 1 tsp. lime juice
    • 1/2 tsp. curry powder
    • 1/2 tsp. Sriracha
    • 1/2 cup coconut milk
    • 1/2 cup chicken broth
    • 1/2 tsp. soy sauce
    • fresh cilantro, chopped

Directions:
1. In a large bowl whisk together the garlic, soy sauce, peanut butter, vegetable oil and ginger. Add the chicken tenderloins and toss to coat. Refrigerate for 4-6 hours.
2. Preheat grill and soak skewers (if wooden).
3. In a small saucepan, whisk together the peanut butter, vegetable oil, sugar, lime juice, curry powder and Sriracha until smooth. Then add the coconut milk and cook until it has slightly reduced/thickened. Add the chicken stock and continue cooking until it has slightly reduced again.
4. Stir in the soy sauce and cilantro and keep warm.
5. Grill the chicken skewers until cooked through, about 5 minutes. Serve with dipping sauce.

I was incredibly impressed that I was actually able to find curry powder. I searched for it about a year ago for another recipe and it was no where to be found, even in the grocery stores near work, which count as "in civilization".

I'm not a huge peanut butter fan so I wasn't sure if I was going to like this or not, but I thought it was pretty good! It's definitely quick to make and really makes me long for the day when we'll have a space to own a grill. #first-world-problems-of-apartment-living


4 comments:

  1. Glad you liked it and hope your move is going well!

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  2. That looks so delicious! Hope your move goes well!

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  3. Mmmmmm...these sound extremely yummy!

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  4. I hope you can get a grill soon. These look great!

    Thanks for being part of the recipe swaps!

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