Chicken Satays with Thai Dipping Sauce
These chicken satays are spicy, succulent and superb. The Thai dipping sauce recipe makes more than needed but it will keep well for two weeks in the refrigerator.
1 tbsp (15 mL) chopped ginger
2 tsp (10 mL) chopped garlic
1/2 tsp (2 mL) sambal oelek or dried chili flakes
2 tbsp (25 mL) lime juice
1 tsp (5 mL) grated lime rind
1/4 cup (50 mL) vegetable oil
1 lb (500 g) chicken breast, cut into 1/4-inch (5-mm) thick slices
12 8-inch (20-cm) bamboo skewers
Sauce
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) sambal oelek or other Asian chili sauce
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) fish sauce or soy sauce
1/4 cup (50 mL) water
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) brown sugar
2 tbsp (30 mL) grated carrot
2 tbsp (30 mL) chopped fresh mint
The bamboo skewers have to be soaked in water to prevent them from burning on the barbecue. Sambal oelek is a pure form of Asian chili sauce, although there are others that contain sugar and vinegar. My preference is for sambal oelek. Always season to your preference: if you like it hot add more, if you prefer it less spicy add less or none.
The sauce will keep for two weeks and can also be used as a dip for vegetables. Fish sauce is used in south Asian cooking as soy sauce is in Chinese cooking. It is available at some supermarkets and all Asian stores. You can substitute soy sauce if necessary for a similar taste.
Combine ginger, garlic, sambal oelek, lime juice and vegetable oil in a mini chopper or by hand and process until well combined. Pour over chicken and marinate, covered, for 2 hours in the refrigerator.
Soak bamboo skewers in water for 30 minutes.
Preheat grill to high.
Thread one piece of chicken onto each skewer and grill for 2 to 3 minutes per side, turning once, or until cooked through. Serve the chicken satays with Thai dipping sauce. Makes 12 skewers. Serves 6 as an appetizer, 4 as a main course.
Sauce:
Whisk together garlic, sambal oelek, ketchup, fish sauce, water, lime juice and brown sugar. Stir in carrot and mint. Makes about 1 cup (250 mL).
Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
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