National Something on a Stick Day
Woo-hoo! It’s National Something on a Stick Day. Straying from our usual frozen vegetarian corn dogs, I’ll leave you instead with a recipe for something only slightly healthier, Thai Chicken Satay with Peanut Sauce
Thai Chicken Satay
1 1/2 lbs skinless, boneless chicken breast
Marinade:
1 tsp black pepper
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chopped garlic
1 inch piece of ginger, peeled and thinly sliced
1 tbsp brown sugar
1 tbsp vegetable oil
1 tbsp soy sauce
1 tbsp lime juice
1 tsp nam pla (fish sauce)
1. Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
2. Place the chicken strips in a work bowl. Add all the marinating ingredients (solids first, then the liquids) and gently toss until well mixed. Let the chicken marinate in the fridge for at least 2 hours and up to 24.
3. When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
4. Baste the chicken with oil or coconut milk and grill on a barbecue (that has been burning for a while and is no longer scorching hot) or under the broiler of an indoor oven. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk. The satays are done when they have turned golden brown and crispy along the edges.
5. Serve with Peanut Sauce on the side.
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.
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