Chicken Satay With Peanut Sauce
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Serves 6 to 8 as an appetizer
- 1 pound boneless skinless Smart Chicken thighs, cut into strips
- 1 tablespoon sweet chili sauce
- 1 teaspoon fish sauce
- 1 tablespoon mirin*
- 1 tablespoon teriyaki sauce
- 2 cloves garlic, chopped
- Skewers, soaked for about 30 minutes
- Scallions, sliced on the bias, for serving
- Chopped fresh cilantro, for serving
- Fresh jalapeño, thinly sliced, for serving
*Mirin is a type of rice wine similar to sake and commonly used in Japanese cooking. Look for it in the ethnic foods aisle, at Asian grocers, or online.
In a mixing bowl, combine the sweet chili sauce, fish sauce, mirin, teriyaki, and garlic. Add the chicken, cover, and marinade in the refrigerator for 2 hours.
- Peanut Sauce
- ¾ cup creamy peanut butter
- ¼ cup soy sauce
- ½ cup sweet chili sauce
- ½ cup lime juice
- ¼ cup water
In a saucepan over medium heat, combine all ingredients. Cook the sauce, whisking often, until combined. Set aside. Thread the chicken onto skewers and grill until cooked through. Serve with peanut sauce, and garnish with scallions, cilantro, and jalapeños.