Ingredients
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Directions
Chicken Satay With Peanut Sauce, I GOT THIS RECIPE FROM A WEBSITE THAT SAID IT WAS ADAPTED FROM FOOD TV THIS IS WHAT SHE HAD WRITTEN ABOUT THE RECIPE For those not familiar with Thai food, chicken satay consists of marinated strips of chicken breast, skewered, grilled and served with a delicious, somewhat spicy, peanut sauce They are ubiquitous not only in Thai restaurants in the US, but in Thailand itself – where they are sold by street vendors for ridiculously low prices When we visited Thailand, we were amazed at how much the food served there tasted like the food served at Thai restaurants in America This is not always the case – Cambodian food in the US, for example, rarely resembles what’s available there I don’t know if this is because Thai recipes have become standardized, or because the basic ingredients produce dishes of similar taste regardless of proportions or other ingredients In any case, we found that this recipe for chicken satay produced a dish that tasted pretty much exactly like the chicken satay served at Thai restaurants here and in Thailand Needless to say, it was very good You should be able to buy the necessary ingredients at specialized Asian markets Thai red curry was not available at my local Safeway, but I could find it easily at a local Asian market Note that fish sauce usually comes in huge bottles, you only need a little bit, so try to buy the smallest size you can The stuff is very smelly, but wonderful when mixed with the other ingredients For my party, I tripled the recipe I’m including here This was fine for the chicken itself, but it produced way too much peanut sauce One recipe of peanut sauce would have been enough , This is the recipe use for satay Only adjustment is less curry paste in the peanut sauce Did the 3 T the first time and we were on fire!, This dish has a great flavor! We chose not to use skewers and instead cooked the chicken in the sauce on the stove We served this over rice and did not make the peanut sauce
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Steps
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1
Done
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Preheat Oven to 425 Degrees Fahrenheit (220 Degrees Celsius). |
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2
Done
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Spray Baking Pan With Vegetable Spray. |
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3
Done
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in a Small Bowl or Food Processor, Combine Peanut Butter, Chicken Stock, Coriander, Rice Wine Vinegar, Honey, Sesame Oil, Soya Sauce, Garlic, Ginger and Sesame Seeds. |
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4
Done
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Set 3 Tablespoons (45 M L) Aside. |
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5
Done
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Cut Chicken Into 1 Inch (2.5 Cm) Cubes. |
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6
Done
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Thread Onto 10 Small Bamboo or Barbecue Skewers. |
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7
Done
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Place Skewers in Prepared Pan. |
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8
Done
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Brush With Half of the Peanut Sauce That Has Been Set Aside. |
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9
Done
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Bake Approximately 5 Minutes. |
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10
Done
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Turn Over and Brush With the Remaining 1-1/2 Tablespoons (20 M L) Sauce. |
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11
Done
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Bake 5 More Minutes or Just Until Chicken Is Done. |
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12
Done
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Serve With Remaining Peanut Sauce. |
