Wednesday, July 27, 2011

Chicken with Peanut-Lime Sauce

After several weeks off, I'm back participating in the recipe swap hosted by A Taste of Home Cooking.  I received Chicken with Coconut-Lime Peanut Sauce from Mrs. Regueiro's Plate, and was pretty excited to try it out, especially when I saw that it reminded her of chicken satay.  It was in fact pretty delicious, especially with brown rice with some toasted coconut flakes stirred in to soak up the extra sauce.

I did, of course, make some changes.  Since it's summer and I try to use the grill as much as possible to minimize dirty pans and overheated kitchens, I decided to stick with the satay idea and grill skewered chicken after marinating it in some of the sauce.  To adjust to not cooking the sauce, I cut back on the garlic and used scallions instead of onions.  Asparagus wasn't looking so great that week, so crisp sugar snap peas took their place.  Finally, coconut milk isn't very popular in our house, so I kept the coconut flavor to the rice and thinned the sauce using hot water.

Chicken with Peanut-Lime Sauce

What's in it:

3 scallions, thinly sliced
2 garlic cloves, minced
½ c peanut butter
Juice from 1 lime
1 Tbsp soy sauce
2 Tbsp fish sauce
2 tsp toasted sesame oil
¼ tsp black pepper
⅛ tsp cinnamon

⅛ tsp ground ginger
⅛ tsp cayenne pepper
1 Tbsp honey

¼-½ c hot water
1 ½ lbs chicken breast, sliced into 1" strips, or chicken tenders

How to make it:

Combine ingredients through honey in a food processor, scraping down the sides if necessary.  With processor running, stream in hot water a little at a time, until your desired consistency is reached.

Combine chicken and half of the sauce and let marinate for at least an hour.

Thread chicken onto metal or soaked wooden skewers, and grill over medium heat until done, about 6-8 minutes.  Serve with reserved sauce for dipping.

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