Great Food

Grilled Chicken Satay

Served with cashew dipping sauce

For the paste, PURÉE:

1/3 cup coconut milk

3 cloves garlic

2 shallots

2 Tbsp. each canola oil, fresh lime juice,

and brown sugar.

1 Tbsp. each, chili garlic sauce and minced

lime zest

1 piece fresh ginger, peeled (2-inch)

2 tsp. ground coriander

1 tsp. ground turmeric

TOSS:

12 chicken breast tenders, cut in half

Lengthwise into 24 strips, seasoned with

salt and black pepper (1 ¼ lb.)

Ingredients for the dipping sauce,

1 Tbsp. canola oil

¼ cup chopped cashews

1 Tbsp. minced garlic

2 tsp. minced fresh ginger

Ingredients for the whisk:

½ cup water

1/3 cup each coconut milk and

Cashew butter

2 Tbsp. brown sugar

1 Tbsp. each chili garlic sauce,

Low-sodium soy sauce and fresh

Lime juice.

Preheat grill to medium-high.

Brush grill grate with oil. For the paste

Puree 1/3 cup coconut milk, garlic cloves,

Shallots, 2 Tbsp. brown sugar, 1 Tbsp. chili

Garlic sauce, zest, ginger piece, coriander, and

turmeric in a mini food processor until smooth.

Toss chicken with paste and thread onto

12 skewers set aside. This can be made a

day ahead of time.

How to prepare the dipping sauce and whisk

Dipping sauce….

Heat 1 Tbsp. oil in a small saucepan

Over medium heat, add cashews,

1 Tbsp garlic and 2 tsp. ginger; cook

Until fragrant, 1-2 minutes.

Whisk…1/2 cup water, 1/3 cup coconut milk,

cashew butter, 2 Tbsp. brown sugar, 1 Tbsp.

chili garlic sauce and soy sauce onto cashew mixture; simmer

5 minutes.

Stir in 1 Tbsp. lime juice, set aside.

Now for the cooking:

Grill Satay, covered until chicken is browned,

2-3 minutes per side. Serve with cashew dipping

sauce and Cucumber Mango Rice.

Serves 6

This was really good we all loved it!


The Sisters, Judy & June