Marty's Thai Chicken Satay
Bake the tofu until the glaze starts to caramelize and then brush on a second coating for extra flavor.
Recipe Summary Marty's Thai Chicken Satay
This is my own take on the classic Thai chicken satay! It's yum!Ingredients | Peanut Satay Tofu2 tablespoons vegetable oil2 tablespoons soy sauce2 teaspoons tamarind paste1 stalk lemon grass, chopped2 cloves garlic, crushed1 teaspoon ground cumin1 teaspoon ground coriander1 tablespoon lime juice1 teaspoon muscovado sugar½ teaspoon chili powder2 pounds skinless, boneless chicken breast, cut into strips20 wooden skewers, soaked in water for 30 minutes2 tablespoons crunchy peanut butter2 tablespoons chopped peanuts1 (14 ounce) can coconut milk2 teaspoons red Thai curry paste1 tablespoon fish sauce1 teaspoon tomato paste1 tablespoon brown sugarDirectionsPlace vegetable oil, soy sauce, tamarind paste, lemon grass, garlic, cumin, coriander, lime juice, muscovado sugar, and chili powder in a blender and process to a smooth paste. In a large bowl, or a large resealable plastic bag, toss chicken strips with marinade. Refrigerate for 1 hour.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.In a small saucepan, combine peanut butter, peanuts, coconut milk, curry paste, fish sauce, tomato paste, and brown sugar. Cook and stir over medium-low heat until smooth. Keep warm.Thread chicken onto skewers. Grill until no longer pink in the center, 3 to 5 minutes on each side. Serve with peanut sauce.Info | Peanut Satay Tofuprep: 20 mins cook: 10 mins additional: 1 hr total: 1 hr 30 mins Servings: 8 Yield: 8 servings
TAG : Marty's Thai Chicken SatayAppetizers and Snacks, Meat and Poultry, Chicken,