CIAKids : Chicken Satay with Peanut Sauce


Chicken Satay with Peanut Sauce
Makes 6-8 appetizer servings
© Culinary Institute of America
Originating in Indonesia, (where satay means “skewer”), this dish of skewered, quickly grilled meat served with a savory peanut dipping sauce has become a popular party dish. If you don’t have metal skewers, look for wooden ones in the kitchenware sections of most supermarkets; soak them in water for about 30 minutes to keep them from scorching on the grill.
Ingredients		Amounts
Boneless Chicken Breasts		1 1/2 lb
Minced Yellow Onion		1/2 cup
Ketchup		1/3 cup
Soy Sauce		1/4 cup
Dark Sesame Oil		1/4 cup
Brown Sugar		3 Tbsp
Garlic, minced		6 cloves
Jalapeño		4 tsp minced
Lime, plus wedges for garnish		Juice of 1/2
Chili Paste		1 Tbsp
Minced Gingerroot		2 tsp
Salt		2 tsp
Smooth Peanut Butter		1/2 cup

Method
Trim the chicken breasts to remove any fat or cartilage. Cut against the grain into thin strips. Don't forget to ask an adult for help! Whisk the onion, ketchup, soy sauce, sesame oil, brown sugar, garlic, jalapeño, lime juice, chili paste, ginger, and salt with 1 cup water in a glass bowl. Pour into a resealable plastic bag and add the chicken. Close, squeeze several times to distribute the marinade, and refrigerate for 1–12 hours. Remove the chicken from the marinade and thread lengthwise onto 16 skewers. Pour the marinade into a small saucepan and reserve. Prepare a grill for a hot fire. Grill the chicken on the first side until browned, about 2 minutes. Turn over and grill until cooked through, another 1 to 2 minutes. Bring the marinade to a full boil. Add the peanut butter and stir until smooth, thinning with water as necessary to give it a saucelike consistency. Serve the chicken satay with the sauce, garnished with the lime wedges.