My first thought was, woo hoo! I get to go home from work early today!! And then I thought, wait, Carly had the chicken pox vaccine...back in 1998. Doh! Needless to say, we're headed to the doctor this evening, after all of the non-sick patients have left for the day. Then we'll see if I can continue to celebrate. Love you Carly!
Chicken Sate with Spicy Peanut Dipping Sauce
Yield: 4 servings
1/2 cup chicken stock
1/2 cup coconut milk
2 tablespoons soy sauce
1 shallot, sliced thin
1 clove garlic, minced
1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons soy sauce)
1 tablespoon brown sugar
1/2 teaspoon lime zest
1 tablespoon minced fresh ginger
1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
8 (8-inch) bamboo skewers, soaked for 20 minutes
3/4 cup Spicy Peanut Dipping Sauce, recipe below
2 tablespoons minced fresh basil or cilantro leaves
1/4 cup chopped toasted peanuts
In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
Spicy Peanut Dipping Sauce:
1/2 cup creamy peanut butter
1/4 cup chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1 1/2 tablespoons minced fresh ginger
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon chili flakes
1 teaspoon red curry paste
1 shallot, peeled and roughly chopped
Place all ingredients in blender and blend until smooth.
Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
Yield: about 1 1/4 cups
1 comment:
So did Carly have chicken pox? Come on, Berta, don't leave me in suspense!
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