Saturday, October 10, 2009
Thai Chicken Satay
2 large limes
1/2 cup rice vinegar
1/3 cup chunky peanut butter
1/4 cup fresh cilantro, minced
1 Tb fresh ginger, minced
3 garlic cloves, minced
3 Tb soy sauce
3 Tb brown sugar firmly packed
1 Tb Asian sesame oil
4 chicken breasts cut into thick strips
1 small head romaine lettuce, (chopped for a salad, or wash and use as a lettuce wrap.)
1 cucumber, peeled and sliced
1. Make 1 cup Jasmine Rice.
2. Place 8 bamboo skewers in cold water to soak until ready to use. Grate 1 tsp zest from limes and squeeze 1/4 cup juice. In a glass bowl, whisk together the lime zest and juice, vinegar, and peanut butter until smooth. Stir in cilantro, ginger, garlic, soy sauce, brown sugar, and sesame oil.
3. Reserve about 1/2 cup of mixture in a separate bowl for use as sauce. Add the chicken to the marinade and turn to coat.
4. Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.Preheat broiler. When ready to cook, remove the chicken from the marinade, discarding the marinade.
5. Divide the strips among 8 skewers, threading the strips on lengthwise. Place the skewers on baking sheet and place under the broiler. Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total. Divide the lettuce, rice ,cucumber slices, and chicken skewers onto plates (or bowls). Drizzle with some of the reserved sauce and serve, passing around additional sauce at the table.
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