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  • Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

SKU:
Distilled from a much more complicated version that I did as part of a team-building exercise back in the corporate days of F2F interaction. 
​
This can also be done as skewers if you have the time, or are having a party.
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Ingredients

1 package of boneless/skinless chicken thighs (4-5)
¼ cup hoisin sauce
2T plum sauce
2T shoyu
Splash of sherry
1T honey
1 squeeze of hot sauce (Sriracha)
A handful of fresh cilantro, chopped (optional)
3 cloves of garlic, finely chopped
Peanut Sauce
¼ cup chunky peanut butter
About ⅓ cup water
1T Hoisin sauce
2T Japanese vinegar
One small squeeze of fish sauce (yes, the stinky one)

What To Do

Mix all ingredients for chicken together and marinate chicken--ideally for an afternoon, but at least 30 minutes.

Ideally, it is best to grill, but if it's snowing, you can:

A) bake the chicken in the oven at 350°F and baste with the marinade
OR
B) toss the marinated chicken into a sauté pan and cook it ala teriyaki chicken.

While the chicken is cooking, dump all the peanut sauce ingredients in a small pan. Mix together 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!

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • About
  • Blog