- 4 chicken breast halves, skinned and boned
- 4 oven-baked potatoes or boiled white rice
Marinade
- 1/3 cup [80 mL] vegetable oil
- 2 tablespoons [30 mL] coconut extract
- 1 hot red pepper
- 1 tablespoon [15 mL] freshly finely chopped coriander
Sauce
- 2 tablespoons [30 mL] finely chopped onion
- 1 garlic clove, finely chopped
- 1 hot red pepper
- 1 tablespoon [15 mL] peanut oil
- 1/2 cup [125 mL] Sake [Japanese wine] or chicken broth
- 1 2/3 cups [410 mL] coconut milk
- 2 tablespoons [30 mL] peanut butter
- 2 tablespoons [30 mL] soy sauce
- Pinch of paprika
- 3 tablespoons [45 mL] freshly minced coriander or Chinese parsley
[2 tablespoons / 30 mL dried]
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- Mix together all marinade ingredients [vegetable oil, coconut extract, hot red pepper and chopped coriander].
- Cut chicken meat into strips.
- Marinate chicken strips for many hours, refrigerated.
- Thread chicken strips onto skewers, in 'S' shapes.
- Barbecue or broil ribbon satays in oven, until no longer pink inside.
- Meanwhile, mix together all sauce ingredients; heat over very low heat.
- Serve ribbon satays with hot sauce and baked potatoes or boiled white rice.
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