Ginger marinated chicken satay

1 servings

Ingredients

Quantity Ingredient
1½ pounds Boneless chicken
Breasts
½ cup Soy sauce
½ cup Water
½ cup Rice wine
½ cup Dark brown sugar
1 teaspoon Fresh ginger
2 Stalks scallions
1 tablespoon Fresh garlic
1 pack Wooden skewers
4 tablespoons Peanut or vegetable oil
1 large Onion; (plus/minus 1/2 lb.)
¾ tablespoon Sembal oelek; (ground fresh chili paste)
1 tablespoon Fresh garlic
6 tablespoons Dark brown sugar
2 tablespoons Soy sauce
2 tablespoons Lemon juice
½ pounds Peanut butter
5 ounces Half and half
1½ cup Coco milk
1½ cup Heavy cream

Directions

HOT PEANUT SAUCE

Remove skin and fat from chicken. Cut into strips ½-inch long and ½-inch thick. Mix remaining ingredients together for marinade. Place chicken in bowl and cover with marinade. Marinate in refrigerator at least 2 hours, overnight if possible. The longer you marinate, the more flavor the meat will have. Skewer 2 to 3 pieces of chicken on each skewer. Bake 10 to 12 minutes at 375 degrees until done. DO NOT OVERCOOK CHICKEN, AS IT WILL DRY OUT WHEN OVERCOOKED. Suggestion: Serve skewers of chicken covered with Hot Peanut Sauce and sprinkled with sesame seed. Serve with steamed rice, snow peas and carrots. Also is excellent as a hot appetizer arranged on a platter with skewers surrounding a dish of hot peanut sauce.

Peanut sauce: Chop onions until finely diced. Heat oil on medium fire until hot. Add onions and "sweat" until soft (plus or minus 5 minutes). Keep fire low so onion doesn't brown. Add remaining ingredients, except heavy cream.

Whisk well with wire whisk while adding ingredients until well blended.

Simmer over low fire, whisking often, until sauce starts to bubble (10 to 15 minutes). Add heavy cream, a little at a time, while stirring constantly so sauce will not burn. Remove from fire. If sauce becomes too thick, add more half and half or milk. Suggestion: Serve over skewers of marinated chicken. Serve with steamed rice, snow peas and carrots. Will give a colorful and festive presentation.

Per serving: 4599 Calories (kcal); 276g Total Fat; (54% calories from fat); 239g Protein; 288g Carbohydrate; 937mg Cholesterol; 12094mg Sodium Food Exchanges: 2½ Grain(Starch); 28 ½ Lean Meat; 6 ½ Vegetable; 0 Fruit; 49 Fat; 12 ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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