INDONESIAN SATAY

Indonesian Satay image

Provided by Food Network

Time 2h

Yield 4 appetizer or 2 main course servings

Number Of Ingredients 19

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2 boneless, skinless chicken breasts
2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
2 cups smooth peanut butter
2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
2 tablespoons sweet soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno chile, minced
Juice of 1/2 lemon (about 1 tablespoon)

Steps:

For the satay: Cut the chicken into 1-inch cubes.
Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
Prepare a grill or grill pan for high heat. Brush the grill with oil
Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.