chicken satay & peanut butter sauce |
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Thanks to a former boss, I've actually attended one cooking class. This recipe is descended from a much more complicated version we did (since most of us do not have access to a full gourmet store full of spices and product in our kitchen).
This can also be done as skewers if you have the time, or are having a party.
This can also be done as skewers if you have the time, or are having a party.
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Chicken
1 package of boneless/skinless chicken thighs 1/4 cup Hoisin sauce 1/8 cup Plum sauce 1/8 cup shoyu Sherry 1T honey 1 squeeze of hot sauce (Sriracha) Fresh cilantro, chopped 3 cloves of garlic, finely chopped |
Peanut Butter Sauce
1/2 cup chunky peanut butter 1/3 cup water (or more) 3T Hoisin sauce 1/8 cup Japanese vinegar One small squeeze of fish sauce (yes, the stinky one) |
Mix all ingredients for chicken together and marinate chicken--ideally for an afternoon, but at least 30 minutes. Best to grill, If it's snowing, you can bake the chicken and baste with the marinade.
While the chicken is cooking, dump all the sauce ingredients in a pan and heat til just boiling. The sauce will tend to be thick so add as much or as little water as you like until you are happy with the texture of the sauce. Dip chicken in sauce (and eat!).
While the chicken is cooking, dump all the sauce ingredients in a pan and heat til just boiling. The sauce will tend to be thick so add as much or as little water as you like until you are happy with the texture of the sauce. Dip chicken in sauce (and eat!).
