Chicken Satay Skewers
Total Time: 30 minutesYield: 3 Servings
Source: www.saucy-spatula.com
Category: Poultry
Ingredients
2 pounds Chicken Breast (cut to 1/4 inch pieces)1 whole Onion (chopped)
2 1⁄2 teaspoons Salt
4 teaspoons Sugar
2 tablespoons Curry Powder
1 tablespoon Ground Coriander
1 tablespoon Turmeric
1 tablespoon Cumin
1 tablespoon Paprika
1 1⁄2 teaspoon Chili Powder
4 tablespoons Vegetable Oil
18 whole Bamboo Skewers
1⁄2 cup Chicken Broth
1⁄4 cup Peanut Butter
1⁄2 tablespoon Honey
1⁄2 tablespoon Soy Sauce
1 teaspoon Fish Sauce
1 teaspoon Sriracha
2 cloves Garlic (minced)
1⁄2 tablespoon Lime Juice
1⁄2 tablespoon Ginger (grated)
Directions
- In a mixing bowl add onion, and spices through chili powder and mix well. Then add chicken, and mix again. Refrigerate, and marinate overnight.
- Twenty minutes before cooking, remove chicken from the fridge and let it return to room temperature. Take bamboo skewers out and soak in a container of water.
- To prepare sauce, in a small pot combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
- Get 5 to 6 pieces of chicken onto each of the skewers. Set aside.
- Using a cast iron pan, turn the heat on medium-low. Add 2 vegetable oil and coat the bottom of the pan. Wait a few minutes until pan is heated.
- Add chicken skewers and cook for about 3 minutes on each side. Serve immediately with sauce.