Why go out for Thai food when you can make it at home? Quick-cooking satays are surprisingly simple to prepare.
What originated as a street food in Southeast Asia, satays are now a popular dish around the world both because of taste and ease of preparation. They show up on menus as both appetizers and as a main course.
The technique is pretty basic. Thin strips of meat are marinated in a spicy Asian-inspired marinade, skewered, and then grilled. The finishing touch is to serve them with a delicious peanut sauce.
Chicken satays are the most common variation but both beef and shrimp can also be used. When preparing the chicken or beef, be sure to cut into uniform strips of the same size. This will help ensure that your meat cooks evenly.
A key ingredient in the peanut sauce is rice vinegar. It is one of my pantry staples for making Asian dishes. Available at most grocery stores, there are two types of rice vinegars – regular and seasoned. The main difference between the two is that the seasoned rice vinegar is sweetened. I recommend using the regular unless your recipe calls for the other.
As for which kind of peanut butter to use, both creamy and chunky work interchangeably. If using all-natural peanut butter, you may need to add an extra touch of honey to sweeten the sauce.
I have found that this yummy sauce made also makes a delicious salad dressing.
For parties, satays are a great idea because they are simple to prepare yet make a dramatic presentation.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Chicken Satays
For the Chicken Satays:
- 1/4 cup toasted sesame oil
- 3 tbsp. soy sauce
- 2 garlic cloves, minced
- 1 tbsp. finely grated fresh ginger
- 1/2 tsp. crushed red pepper flakes
- 4 skinless, boneless chicken breasts, (about 1 1/2 lbs.) cut into strips
- Vegetable oil, for the grates
- Kosher salt and freshly ground black pepper
- Skewers (if using bamboo, soak in water for 30 minutes)
For the Peanut Sauce:
- 1/4 cup rice wine vinegar
- 2 tbsp. creamy peanut butter
- 1 tsp. finely grated fresh ginger
- 1 tbsp. soy sauce
- 1 tbsp. honey
- 2 tsp. toasted sesame oil
- 1/2 cup canola oil
- A pinch of crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped peanuts, for garnish
To make the Chicken Satays: In a shallow nonreactive dish just large enough to hold the chicken in a single layer, combine the sesame oil, soy sauce, garlic, ginger, and red pepper flakes. Place the chicken strips in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 20 minutes but no more than an hour.
To make the Peanut Sauce: In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.
Pour the sauce into a serving bowl and garnish with the chopped peanuts. Refrigerate until ready to use.
To finish the Chicken Satays: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.
Generously season the chicken with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, about 3 to 5 minutes on each side. Serve the satays with a small bowl of peanut sauce on the side.
Serves 6.
Do-Ahead: The peanut sauce can be made 2 days in advance. Store covered in the refrigerator.
