Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Chicken Satay with Peanut Grilling Sauce



Posts : 18085
Thanked : 883
Join date : 2013-01-12

Chicken Satay with Peanut Grilling Sauce

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

Chicken Satay with Peanut Grilling Sauce

Be the first to Write a Review
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.”

  • Printer Friendly Version

  • 3


  • 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


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