Chicken Satay & Peanut Dipping Sauce - chicken

Method

• For the Chicken:
• 1.
• In a small saucepan, mix soy sauce, fish sauce, lime juice and brown sugar.
• Heat on low until sugar dissolves, 4-5 minutes.
• Let cool.
• 2.
• In a small saute pan, place coriander, cumin and turmeric.
• Heat on low, moving around gently.
• When aromatic, take off of heat and let cool.
• 3.
• In a food processor, finely chop ginger, lemongrass, onion, garlic and the red/green chili.
• When other ingredients are cool, add them to this mixture and puree.
• 4.
• Filet chicken breast and cut into strips.
• Mix with marinade and place in fridge for at least an hour.
• Can be done the night before for more pronounced flavors.
• 5.
• If using bamboo skewers, soak them before use.
• When you are ready to cook, place the chicken on skewers.
• Lightly grease your barbecue grill, as it will stick.
• Cook thoroughly on medium heat, approximately 5-7 minutes.
• The chicken will be thin, so watch closely.
• For the Sauce (Make at least 30 minutes prior to cooking chicken to allow cooling)
• 1.
• In a food processor, finely chop chilis, peanuts, ginger, garlic and lemongrass.
• Mix fish sauce, vinegar, salt and sugar into water.
• Set aside.
• 2.
• Coat a small sauce pan with vegetable oil.
• Add peanut mixture, coating with oil and cook for 1 minute.
• Add in the water mixture.
• Bring to a boil and then let simmer for 5 minutes until it thickens up.
• 3.
• Let cool at room temperature.
• To thin out, add a little extra water.
• Add extra salt at room temperaturethe flavors arent pronounced until cooled.
• Then dip away!