Stick food. I’m telling you, it’s my latest obsession. This was on of the dishes served at our Housewarming party a week ago.
Satay is originally a Java, Indonesian dish made up of any seasoned, skewered and grilled meat, served with a sauce. In truth I’ve come to associate it with Thai cooking, but a quick browse through Wikipedia revealed that Indonesia was where Satay came from.
Chicken Satay
- 3 boneless skinless free range organic chicken breasts sliced into 1 inch length wise strips
- 1-2 lemons, juiced
- 3 minced garlic cloves
- pinch of salt
- generous drizzle of olive oil
1. I like to let the raw sliced chicken meat marinate in the lemon juice, garlic, salt and olive oil for at least 3 hours. I’ll mix it all on occasion, but keep it in the refrigerator while it sits.
2. Skewer each slice through a bamboo skewer which can be found at most grocery stores.
3. You can grill these on a BBQ grill or like I did, on a stove top cast iron griddle. Turn often and cook till done.
Peanut Ginger Sauce
- 1/3 cup smooth peanut butter
- 3 tbsp water
- 2 tbsp gluten free tamari
- juice from 2 limes
- 1 tbsp fresh minced ginger
- 1/2 tsp brown sugar
- 1 clove garlic, minced
- pinch of cayenne
- salt to taste
1. Throw all of this into a food processor and blend until smooth.
2. Serve with a few peanuts on top
Serves 4
This looks delicious! Served with a nice little salad it’s the perfect summer meal 🙂
Made this for a baby shower and EVERYONE wanted the recipe. It was so easy and has just the right amount of spice. Leftovers taste great microwaved. The most time consuming part was cutting up the chicken! Next time maybe I’ll try using whole boneless breasts and cooking them on my George Foreman grill. YUMMY!
Katie, thank you! So glad you made it! I’m gearing up to make this recipe again and honestly, it’s the ease and flavor that get me every time. So easy. Enjoy!