Chicken Satay with Homemade Peanut Sauce

What better way to follow a wonderful Vietnamese Grilled Pork than to serve some Thai Chicken Satay. Chicken Satay is a very simple grilled chicken, served on skewers and a peanut dipping sauce. During the summer, here in NYC, there are often street fairs and many of the street vendors would serve these delicious treats. I loved walking around those street fairs, taking in the sights and smells of all the foods and artwork, while munching on tender chicken. These homemade versions are just as good (and less expensive). Serve with some homemade peanut sauce and you have a perfect appetizer, side dish or light main meal. I hope you enjoy them!

Ingredients For Chicken Satay:

Chicken Breast or Thigh, cut into strips (I used thigh)

1 teaspoon of sirracha (more or less to taste)

1 red onion, diced

1 1/2 teaspoons of garlic, minced

1 tablespoon of fish sauce

4 tablespoons of soy sauce

2 teaspoons rice wine vinegar

1 tablespoon of honey

1 tablespoon of ginger, minced

1/2 teaspoon of salt

1/2 teaspoon of pepper

Wooden Skewers, soaked for at least 2 hours in water

Directions:

1. Combine all ingredients and allow chicken to marinade for at least 4-6 hours (or overnight)
2. When you are ready to cook, place chicken on skewers
3. Place oven rack near broiler and turn on the broiler
4. Place skewers on a baking pan, making sure chicken does not overlap
5. Broil chicken for about 5 minutes on each side (your skewers may burn a little, so keep an eye on them, to make sure they do not catch on fire). Depending on how thick your chicken strip are and how packed you skewered them, you may need to increase or decrease your cooking times.
6. Allow chicken to rest for 5 minutes, covered, before serving.

Ingredients for Peanut Sauce:

1 cup of fresh, dry roasted peanuts, unsalted

(1/2 a cup, if you do not want a strong peanut taste)

1/3 cup water

1 teaspoon of garlic, minced

1/2 teaspoon of dark soy sauce

2 teaspoons of sesame oil

1 tablespoon of brown sugar

2 tablespoons of fish sauce

1/2 teaspoon of tamarind paste

1/2 teaspoon of cayenne pepper

1/3 cup of coconut milk

Directions:

1. Add all ingredients into a blender and blend until smooth