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).
