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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Thai Chicken Satay

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Thai Chicken Satay Empty Thai Chicken Satay

    Post by Lobo Sun 07 Feb 2016, 8:26 pm

    Thai Chicken Satay Img62l
    Thai Chicken Satay
    Thai Chicken Satay Translucent
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    Prep Time: 15 minutes
    Cook Time: 6 minutes
    Servings: 4
    You can also make satay with beef or shrimp. Substitute 1 1/2 lb. beef chuck steak, cut into thick strips, or 24 medium shrimp, peeled and deveined. Add to the marinade and proceed as directed, adjusting the cooking time as needed.






    • 196

    Ingredients:


    • 2 large limes
    • 1/2 cup rice vinegar
    • 1/3 cup chunky peanut butter
    • 1/4 cup minced fresh cilantro
    • 1 Tbs. minced ginger
    • 3 garlic cloves, minced
    • 3 Tbs. soy sauce
    • 3 Tbs. firmly packed light brown sugar
    • 1 Tbs. Asian sesame oil
    • 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into thick strips
    • 1 small head romaine lettuce, cored and leaves shredded
    • 1 cucumber, peeled and sliced

    Thai Chicken Satay Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, full-bodied white wines from our Wine Club.

    Directions:

    Marinate the chicken
    Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.

    In a glass or ceramic bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until smooth. Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. Reserve about 1/2 cup of the mixture in a separate bowl to use as a sauce. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.

    Cook the chicken
    Prepare a medium-hot fire in a grill. Or, preheat a broiler.

    Remove the chicken from the marinade, discarding the marinade. Divide the chicken strips among the 8 skewers, threading the strips on lengthwise. Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.

    Divide the lettuce, cucumber slices and chicken skewers among 4 plates. Drizzle with some of the reserved sauce and serve immediately, passing the additional sauce at the table. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).
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