Southeast Asia Inspired Chicken Satay w/ Two Homemade Dipping Sauces
Yield: 4
Brian Carson
Chef
00:20
Prep
00:20
Cook
00:45
Inactive Time
01:25
Total Time
Ingredients & Directions
Directions
Chicken Satay
4
Springer Mountain Farms Boneless Skinless Chicken Breasts, sliced on bias, 1/2" thick strips
1 cup
Low-sodium soy sauce
1/2 cup
Cilantro, chopped
Chicken Satay
- In a small mixing bowl, add soy sauce and cilantro and stir to combine.
- Add chicken, making sure it is fully covered by the liquid mixture; cover and refrigerate for 45-60 minutes.
- Make sauces while chicken is marinating.
- Skewer chicken for cooking. (You may want to soak wooden skewers in water for 30 minutes to prevent burning during cooking.)
- Heat cast iron grill pan over medium-high heat for 3-5 minutes or until grill starts to show smoke.
- Spray cooking spray onto grill top, and place skewers onto grill, cooking for 4-6 minutes on each side or until internal temperature hits 165°F.
- Serve with Peanut Dipping Sauce and Cilantro Dipping sauce, and garnish with additional chopped cilantro if desired.
Peanut Dipping Sauce
2 tablespoons
Ginger, peeled and finely diced
1/2 teaspoon
Garlic, pasted
1/2 cup
Natural peanut butter, smooth
2 tablespoons
Tamari sauce or low sodium soy sauce
1 teaspoon
Lime juice
1 teaspoon
Light brown sugar
1/2 teaspoon
Red pepper flakes, crushed
4-6 tablespoons
Water (optional)
Peanut Dipping Sauce
- In a small mixing bowl, add ingredients for the peanut dipping sauce and mix well until fully integrated.
- Depending on consistency of peanut butter used, you may need to add a few tablespoons of water to thin to a dipping sauce consistency.
Cilantro Dipping Sauce
2 cloves
Garlic
2 whole
Scallions
1/4 cup
Lime juice
2 tablespoons
Sesame oil
1 teaspoon
Salt
Cilantro Dipping Sauce
- In a blender, add cilantro dipping sauce ingredients.
- Pulse until smooth.
- Add water to make a dipping sauce consistency.
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Southeast Asia Inspired Chicken Satay w/ Two Homemade Dipping Sauces
Brian Carson
Chef
Yield: 4
00:20
Prep
00:20
Cook
00:45
Inactive Time
01:25 Total Time
Ingredients
Directions
Chicken Satay
4
Springer Mountain Farms Boneless Skinless Chicken Breasts, sliced on bias, 1/2" thick strips
1 cup
Low-sodium soy sauce
1/2 cup
Cilantro, chopped
Chicken Satay
- In a small mixing bowl, add soy sauce and cilantro and stir to combine.
- Add chicken, making sure it is fully covered by the liquid mixture; cover and refrigerate for 45-60 minutes.
- Make sauces while chicken is marinating.
- Skewer chicken for cooking. (You may want to soak wooden skewers in water for 30 minutes to prevent burning during cooking.)
- Heat cast iron grill pan over medium-high heat for 3-5 minutes or until grill starts to show smoke.
- Spray cooking spray onto grill top, and place skewers onto grill, cooking for 4-6 minutes on each side or until internal temperature hits 165°F.
- Serve with Peanut Dipping Sauce and Cilantro Dipping sauce, and garnish with additional chopped cilantro if desired.
Peanut Dipping Sauce
2 tablespoons
Ginger, peeled and finely diced
1/2 teaspoon
Garlic, pasted
1/2 cup
Natural peanut butter, smooth
2 tablespoons
Tamari sauce or low sodium soy sauce
1 teaspoon
Lime juice
1 teaspoon
Light brown sugar
1/2 teaspoon
Red pepper flakes, crushed
4-6 tablespoons
Water (optional)
Peanut Dipping Sauce
- In a small mixing bowl, add ingredients for the peanut dipping sauce and mix well until fully integrated.
- Depending on consistency of peanut butter used, you may need to add a few tablespoons of water to thin to a dipping sauce consistency.
Cilantro Dipping Sauce
2 cloves
Garlic
2 whole
Scallions
1/4 cup
Lime juice
2 tablespoons
Sesame oil
1 teaspoon
Salt
Cilantro Dipping Sauce
- In a blender, add cilantro dipping sauce ingredients.
- Pulse until smooth.
- Add water to make a dipping sauce consistency.
