Saturday, December 28, 2013

Chicken Satay

This is an unlikely place to find a really amazing recipe, but we got this from the Family Fun magazine!  It is my mom's big achievement because it is a recipe that she made that was a big hit!  I think it is the best meal that I've had since September.  My sister, who now will comment on all recipe posts says: "It is very yummy, but it is chewy."  


1 pound boneless chicken breast
1 cup unsweetened coconut milk
2 Tb light brown sugar
2 Tb fish sauce
1 Tb ground coriander seed
1 tsp. cumin
1/2 tsp. turmeric
Wooden skewers, soaked in water for 1 hour (this actually really helps the meat come of the stick easier.)


1.  For easier slicing, place the meat in the freezer for 20 to 30 minutes.
2.  Combine coconut milk, brown sugar, fish sauce, coriander, cumin, and turmeric in a large bowl and stir well to dissolve the sugar.
3.  Slice the meat into thin strips about 3/4 inch thick and 3 inches long.  Add the meat to the coconut milk marinade and refrigerate covered for at least 2 hours.
4.  Preheat the broiler or the grill.  Thread 1 or 2 pieces of meat onto each skewer.  Grill or broil the meat for 4 to 6 minutes per side, or until it's cooked through.  Makes about 10 skewers.

1 comment:

  1. We love chicken satay and like you, I have experimented with many different peanut sauces and the one we like best is just about identical to yours. Love it!