Ingredients
-
-
2
-
1/4
-
1
-
2
-
-
1
-
2
-
3/4
-
1/2
-
1
-
2
-
1/2
-
1/4
-
Directions
Thai Chicken Satay with Peanut Sauce, A traditional Thai dish that goes over well Preparation time does not include the 2 hours to marinate the chicken , I made this for hubby and I for dinner I followed the recipe exactly I was not too crazy about the peanut sauce Neither was he Something seemed quite off Maybe it is because we are use to eating mine It was good, just different It didn’t really taste authentic Thank you for posting (Made for Name That Ingredient tag), The chicken came out awesome! The peanut sauce was good but just a little too sweet I served it on the side Also, used the rest of the can of coconut milk diluted with water to cook rice in and then mixed in some fresh cilantro Very Yummy The family loved it We will have this again!!
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Steps
|
1
Done
|
To Prevent Scorching, Soak Bamboo Skewers in Cold Water For at Least 30 Minutes. |
|
2
Done
|
Trim Off Any Excess Fat and Tendons from Chicken. |
|
3
Done
|
Slice Chicken Into Strips About 3/4 Inch Wide and Thread Onto Skewers and Place in a Shallow Glass Dish. |
|
4
Done
|
Mix the Soy Sauce, Honey, and Oil, and Pour Over the Chicken, Making Sure All of the Chicken Is Coated With the Marinade. |
|
5
Done
|
Cover Dish With Plastic and Refrigerate For at Least 2 Hours. |
|
6
Done
|
Sauce: Heat Oil in a Small Pan. |
|
7
Done
|
Add Onion Flakes and Cook Over a Low Heat For 15 to 30 Seconds. |
|
8
Done
|
Add Remaining Ingredients, Mix Well, and Cook Until Heated Through. |
|
9
Done
|
Set Aside Sauce to Await the Chicken. |
|
10
Done
|
Drain the Chicken (save the Marinade). |
|
11
Done
|
Cook Chicken Over a Medium to High Heat For About 8 Minutes on the Grill, Turning Often and Brushing With Marinade. |
|
12
Done
|
Serve With the Peanut Sauce While Hot. |
