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Get a handle on chicken satay with peanut sauce

  • Chicken satay with spicy peanut dipping sauce from a recipe that appears in the cookbook “All Time Best Appetizers.” AP

  • This image provided by America's Test Kitchen in July 2018 shows the cover for the cookbook “All Time Best Appetizers.” It includes a recipe for chicken satay with spicy peanut dipping sauce. (America's Test Kitchen via AP)



America’s Test Kitchen
Wednesday, September 05, 2018

Any dish that comes with its own handle is bound to be an appetizer favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match its convenient format.

A marinade of brown sugar, soy sauce, ketchup, and hot sauce guaranteed moist, full-flavored meat. The intense, direct heat of the broiler approximated a grill.

Covering the exposed ends of the skewers with aluminum foil protects them from burning. Freezing the chicken for 30 minutes will make it easier to slice into strips.

Chicken Satay

Skewers:

2 pounds boneless, skinless chicken breasts, trimmed and sliced diagonally into ¼-inch thick strips

¼ cup soy sauce

¼ cup vegetable oil

¼ cup packed dark brown sugar

¼ cup minced fresh cilantro

3 tablespoons ketchup

2 garlic cloves, minced

1 teaspoon hot sauce

4 scallions, sliced thin

30 (6-inch) wooden skewers

Sauce:

½ cup peanut butter, creamy or chunky

¼ cup hot water

3 tablespoons lime juice (2 limes)

2 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon packed dark brown sugar

1 tablespoon minced fresh cilantro

2 scallions, sliced thin

1½ teaspoons hot sauce

1 garlic clove, minced

For the skewers: Place chicken in bowl. Combine soy sauce, vegetable oil, brown sugar, cilantro, ketchup, garlic, hot sauce, and scallions and pour over chicken. Refrigerate for 30 minutes to 1 hour.

For the spicy peanut dipping sauce: Meanwhile, whisk peanut butter and hot water together in medium bowl. Stir in lime juice, ketchup, soy sauce, sugar, cilantro, scallions, hot sauce, and garlic. Transfer to serving bowl.

Adjust oven rack 6 inches from broiler element and heat broiler. Line broiler-pan bottom with foil and cover with slotted broiler-pan top. Weave chicken onto skewers, lay skewers on broiler-pan top, and cover skewer ends with foil. Broil until fully cooked, about 8 minutes, flipping skewers halfway through broiling.