Thai Chicken Satay with Spicy Peanut Sauce
Satay is Southeast Asian street food--strips of spiced meat, threaded on skewers and sold at carts all over the region. Although it's served with all sorts of condiments, peanut sauce has become the Western favorite. And why not? It's spicy, sweet, salty and the perfect match to the chicken strips.
Ingredients
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3 tablespoons lime juice
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3 tablespoons canola oil
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2 teaspoons reduced-sodium soy sauce
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2 teaspoons fish sauce, (see Ingredient note)
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1/2 teaspoon crushed red pepper
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1 pound chicken tenders
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Spicy Peanut Sauce, (recipe follows)
Directions
1.
To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
2.
Preheat grill to high.
3.
To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping.
Tips:
To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.)
Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.
MAKE AHEAD TIP: The peanut sauce will keep, covered, in the refrigerator for up to 2 days. | Equipment: 12 wooden skewers (see Tip)
Nutrition information
Calories 184, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 49 mg, Sodium 330 mg, Carbohydrate 4 g, Fiber 1 g, Protein 20 g, Potassium 32 mg. Exchanges: Lean Meat 3,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Spicy Peanut Satay Sauce
Use this simple sauce on meat or poultry during the last 5 minutes of grilling.
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