Thai Chicken with Peanut Dipping Sauce
The chicken or other meat for satay should be grilled over hot coals. You can use tender beef instead of chicken. The marinade is perfect with any meat.
Serves: 4Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 1⁄2 cup plus 1 Tbsp. unsweetened coconut milk, divided
- 1 cup dry-roasted peanuts
- 1 Tbsp. lemon or lime juice
- 1 Tbsp. dark brown sugar
- 1 Tbsp. plus 1⁄2 cup wheat-free dark soy sauce, divided
- 1 tsp. plus 2 Tbsp. minced fresh ginger, divided
- 1⁄2 tsp. chili oil
- 2 Tbsp. peanut oil
- 2 Tbsp. finely chopped sweet onion
- 2 large cloves minced garlic
- 1 1⁄2 lbs. boneless, skinless chicken breast
- 2 tsp. Thai red chili paste
- 1 Tbsp. sesame oil
- 2 Tbsp. dry sherry
- In a food processor, combine 1⁄2 cup coconut milk, peanuts, lemon or lime juice, brown sugar, 1 Tbsp. soy sauce, 1 teaspoon ginger, and chili oil. Process until very smooth.
- Heat the peanut oil in a large saucepan. Add the onion and garlic, and cook over medium heat until just soft, about 3 minutes. Pour the peanut mixture into the pan and mix well. Heat on low for 2 to 3 minutes but do not boil. Set aside.
- Rinse the chicken, pat it dry, and cut it into thin slices. In a large bowl, whisk together remaining 1⁄2 cup soy sauce, remaining 1 tablespoon coconut milk, chili paste, remaining 2 tablespoons ginger, sesame oil, and sherry. Add chicken and toss to coat with marinade. Transfer to an airtight container, cover, and marinate for 2 hours. While the chicken is marinating, soak 12 skewers (10 inches) in water to cover for at least 40 minutes.
- String the chicken on the skewers and grill over glowing coals for 4 to 5 minutes per side. Serve with dipping sauce.