Chicken Satay with Peanut Sauce
Peanut Sauce
1/4 c. vegetable oil
1 c. chopped onion
2 cloves garlic, minced
2 tbs. minced fresh ginger
1 jalapeno pepper, seeded and minced
1 c. peanut butter
1 1/4 c. water
1/4 c. tamari or soy sauce
3 tbs. honey
1/4 c. fresh basil leaves, cut into thin strips
Heat the oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic, ginger, and jalapeno; cook and stir 2 more minutes. Add peanut butter, water, tamari, and honey; cook and stir until smooth. Add basil; heat through.
(Adapted from Allrecipes Chicken Satay and Allrecipes Peanut Sauce II)
Combine all ingredients in a glass container with a lid and toss to coat. Marinate for at least 1 hour in the refrigerator. Meanwhile, make peanut sauce (recipe follows). Thread chicken onto skewers and cook over medium-high heat on a lightly oiled grill. Serve with jasmine rice and peanut sauce.
2 tbs. fish sauce
2 tbs. minced fresh ginger
Chicken Satay2 lb. skinless boneless chicken thighs, cut into 1/2-inch strips2 clove garlic, minced