Monday, April 14, 2008

No-Skewer Chicken Satay


From Tom in New York. Chicken Satay: Turn on the broiler to heat and slice a few chicken breasts into thin strips. Toss with a small splash of vegetable oil and some spices of your choice, maybe coriander, curry powder, a bit of cayenne. Prepare a peanut sauce by mixing a scoop of chunky peanut butter with a few squirts of soy sauce, some brown sugar, and enough lime juice to thin the mixture. Cover a jelly-roll pan with foil and lay out the chicken strips. Stick under the broiler for just a couple of minutes until crisp. Side dishes include grated cucumber with sliced red onion, rice-wine vinegar and a sprinkling of sugar, and microwaved or steamed snap peas.

2 comments:

Emily said...

Do you serve the peanut sauce on the side, as a dip, or do you serve the chicken with the peanut sauce on it?

Paula said...

Good q: You could go either way, actually, depending on how much you like the sauce -- and whether you're watching your waist! In the photo, the sauce has not been poured over the chicken.