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Chicken Satay with Peanut Grilling Sauce

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Lobo
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Chicken Satay with Peanut Grilling Sauce

Post by Lobo on Tue 02 Feb 2016, 7:44 pm


Chicken Satay with Peanut Grilling Sauce

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Prep Time: 40 minutes
Cook Time: 8 minutes
Servings: 4
Born in Bangkok and raised in Seattle, acclaimed chef Max Borthwick, along with his mother, Toi, co-owns Thaifusions, where they transform their family recipes for Thai curries and peanut sauces into handcrafted packaged products. Here he shares how he uses their peanut grilling sauce to make chicken satay in a flash. Max says, “In Thailand you can find satay at street vendor stalls, where they sell an array of everything grilled on a stick. Satay is meant to be a portable snack eaten quickly on the run.”



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  • 3

Ingredients:


  • 1 lb. (500 g) boneless, skinless chicken breasts
  • Canola or peanut oil for brushing
  • 1 jar (14.8 oz./420 g) Thaifusions peanut grilling sauce
  • Kosher salt and freshly ground pepper

Directions:

Soak 8 bamboo skewers in hot water to cover for at least 30 minutes.

Cut the chicken across the grain into strips about 1 inch (2.5 cm) wide and 4 inches (10 cm) long. Thread the chicken strips lengthwise onto the skewers. Brush the chicken lightly with oil and sprinkle with salt and pepper.

Pour about 1/2 cup (4 oz./125) of the grilling sauce into a small bowl. Using a basting brush, lightly brush the chicken on both sides with the sauce in the bowl. Discard any sauce remaining in the bowl.

Arrange the skewers on a platter, cover and refrigerate for at least 30 minutes and up to overnight.

Preheat a stove-top grill pan over medium heat. When the pan is hot, brush the pan with oil.

Place the skewers on the grill pan and cook, turning once, until grill marked on the outside and opaque throughout, 6 to 8 minutes total. Meanwhile, pour the peanut sauce remaining in the jar into a serving dish. Serve the chicken hot, with the peanut sauce alongside for dipping. Serves 4.

Max Borthwick, Chef and Co-Owner, Thaifusions

    Current date/time is Sat 10 Dec 2016, 8:42 am