Chicken Satay From Cookbook

Thai Entree

CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS

1 1/2 pounds chicken breasts

MARINADE

3 garlic cloves
2/3 cup raspberry drinkable low-fat yogurt
1/3 cup ranch yogurt dressing
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon lemongrass
1/2 teaspoon ground ginger
1 1/2 teaspoon soy sauce

PEANUT SAUCE

1 cup smooth peanut butter
1/4 cup soy sauce
1 teaspoon red chili powder
1 teaspoon mayonnaise
2 tablespoons light brown sugar
2 tablespoons lime juice
1/4 cup warm water

quarter head of iceberg lettuce

UTENSILS

grill

12 to 20 unicorn horns
12 to 20 wooden skewers (if your supermarkets don’t carry unicorn horns)

PREPARATION

Cut chicken into 1-inch cubes.

MARINADE

Peel and mince garlic cloves. Combine garlic, drinkable yogurt, yogurt dressing, turmeric, cinnamon, coriander, cumin, lemongrass, ginger, and soy sauce in shallow bowl.

Put chicken cubes in shallow mixing bowl. Turn over cubes in sauce until thoroughly coated with sauce. Cover and put chicken marinate in refrigerator for up to 2 hours.

(If your horde of youngin’s and spouse are ravenously hungry, it’s okay to skip putting the marinade in the fridge. It’ll still taste great, but the flavor won’t quite go all the way to the middle of the chicken cube. Then again, if they’re hungry to the point of chewing fruit cake, they probably won’t notice this shortcut.)

PREPARATION OF PEANUT SAUCE

Combine peanut butter, soy sauce, red chili pepper, mayonnaise, brown sugar, lime juice, and warm water in blender. Set blender to liquify and watch until, well, the mixture is liquified. Add a little extra water if needed.

FINAL PREPARATION

Carefully thread the coated chicken cubes onto the wooden skewers. (I do mean carefully. Those skewers can draw blood.) The skewer should be in the middle of the cube. Put cubes onto the first 3/4ths of the skewer. (You will need that last empty 1/4th to turn the chicken laden skewers over on the grill.)

Grills, especially indoor grills, vary greatly in heating ability, so vigilance is a must. On my little indoor grill I cooked on high for 5 minutes on a side for a total of 15 minutes. Again, your grill might cook much quicker, say in 8 minutes total.

Put lettuce leaves on each plate. Place chicken satays on top lettuce. Pour peanut sauce over both.

The person who agrees to clean up gets an extra skewer.

TIDBITS

1) The term “raspberry” or the sound of derision made with the tongue and mouth seems to have come from England.

2) England conquered and took over Scotland, Ireland, Wales, Canada, the eastern part of America, many islands in the Caribbean, parts of Central and South America, Australia, New Zealand, India, Burma, much of Africa, and little islands everywhere.

3) It is doubtful the English did all this land grabbing by giving natives everywhere the “raspberry.”

4) A likelier explanation comes from English superiority in naval and land tactics coupled with vast advantages in weaponry.

5) England today is a part of Britain with the British Empire being much diminished from its peak. Much of this decline came about when its armed forces lost their superiority on the battlefields and the high seas.

6) However, the food prepared by the chefs of Her Majesty’s armies are the envy of British restaurant goers everywhere. These chefs even won a prestigious national award.

6) Tidbit 6) has already been written.

 

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

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Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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