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).
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