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.
Recipe courtesy Lucy Waverman and King Pharmaceuticals Canada
| Servings |
| 12skewers |
| Servings |
| 12skewers |
Ingredients
- 1 tbsp ginger chopped
- 2 tsp garlic chopped
- 1/2 tsp sambal oelek or dried chili flakes
- 2 tbsp lime juice
- 1 tsp lime rind grated
- 1/4 cup vegetable oil
- 1 lb chicken breast cut into 1/4-inch (5-mm) thick slices
- 12 8-inch bamboo skewers
- Sauce
- 1 tsp garlic chopped
- 1 tsp sambal oelek or other Asian chili sauce
- 1 tbsp ketchup
- 1 tbsp fish sauce or soy sauce
- 1/4 cup water
- 3 tbsp lime juice
- 1 tbsp brown sugar
- 2 tbsp carrot grated
- 2 tbsp fresh mint chopped
Servings: skewers
Units:
|
Ingredients
Servings: skewers
Units:
|
Instructions
- 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.
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).
