Chicken Satay with Sweet and Sour Dipping Sauce
Skewers of grilled meat are a staple at Thailand night markets as the aromatic smoke from satay stands lure in hungry customers. These are also perfect to serve at soirees or as part of a dinner menu. The oven broiler can stand in for the grill when the weather outside is not so tropical.
1 cup (250 mL) coconut milk
4 Tbsp (60 mL) coconut palm sugar or honey, divided
2 Tbsp (30 mL) fish sauce
1 Tbsp (15 mL) reduced-sodium soy sauce
2 tsp (10 mL) grated or finely minced ginger
2 tsp (10 mL) ground coriander
1/2 tsp (2 mL) ground turmeric
1 lb (450 g) skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) cubes
10 wood skewers
1/2 cup (125 mL) rice vinegar
2 garlic cloves, minced
2 dried Thai bird chilies, crushed, or 1/4 tsp (1 mL) red chili flakes
Stir together coconut milk, 2 Tbsp (30 mL) palm sugar or honey, fish sauce, soy sauce, ginger, coriander, and turmeric in large container. Add chicken pieces, toss to coat, cover, and let marinate in refrigerator for 1 hour or more.
Soak skewers in cold water for 30 minutes to prevent them from burning under the broiler.
Preheat oven broiler. Remove chicken from marinade and thread onto skewers. Place chicken skewers on lightly greased baking sheet and broil for 3 minutes. Turn skewers and broil for additional 3 minutes or until chicken is cooked through.
To make dipping sauce, place rice vinegar, remaining sugar or honey, garlic, and chili pepper in small saucepan. Bring to simmer and heat for 5 minutes. Let cool to room temperature. Sauce can be made up to 3 days in advance.
Serves 4.
Each serving contains: 234 calories; 23 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 11 g total carbohydrates (9 g sugars, 0 g fibre); 540 mg sodium
source: "Stir-Up Delicious Thai Food", alive #364, February 2013
Chicken Satay with Sweet and Sour Dipping Sauce
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice
There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).
Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate
With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath. When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.
Crab and Apple Stuffed Endive Boats
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Brussels Sprouts with Pomegranate Molasses and Smoky Red Pepper Hummus
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.