Monday, November 2, 2009

Chicken Satay With Peanut Sauce

Chicken Satay with Peanut Sauce

Makes approximately 25 skewers and 2 cups of sauce.

Although somewhat lacking in appearance (they needed grill marks! maybe next time...), they went over very well among guests. The Mr. loved them, eating a dozen or so over the course of the party and leftovers the next day. About half took advantage of the peanut sauce, the other half, eating them plain.

2 lbs. boneless, skinless chicken breasts, cut into strips
4 T. dry white wine
2 T. soy sauce
6 large garlic cloves, minced
2 egg whites
1 t. dried crushed red pepper flakes
salt for sprinkling on chicken
25 wooden skewers

Peanut Sauce:
2 T. toasted sesame oil
3 green onions, finely chopped
2 garlic cloves, minced
1 T. grated fresh ginger
1 c. water
1/2 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. rice wine vinegar
2 T. firmly packed brown sugar
1/4 t. dried crushed red pepper flakes

Whisk the first six ingredients together in a large bowl. Add the chicken strips and toss to coat. Cover and refrigerate for at least 2 hours.

Preheat oven to 350 degrees.

Thread chicken strips onto skewers accordian-style and place on a lightly-oil baking sheet. Bake until chicken is cooked through, 10-12 minutes. Sprinkle lightly with salt.

Prepare the peanut sauce by heating sesame oil in a saucepan over moderate heat until hot. Add green onions, garlic, and ginger. Cook, stirring frequently, until onions are wilted, about 1 minute. Stir in water, peanut butter, soy sauce, vinegar, brown sugar, and red pepper flakes and bring to a simmer. Keep stirring until sauce is smooth. Remove from heat and cool to room temperature (it will continue to thicken as it cools).

Serve the skewers warm or at room temperature, with peanut sauce.

Make-Ahead Factor: The chicken skewers can be assembled and cooked 1 day ahead of time and kept covered and refrigerated. The peanut sauce can be made 3 days ahead and kept covered and refrigerated.

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