From Appetizer to Main Course

 Chicken Satay is on of my favorite things to eat. And this is, without a doubt, my favorite recipe for it! It's pretty easy, and a food processor makes it even easier. 

This recipe was originally an appetizer, but we like it as a main course. We usually make a a whole bunch and feast on this for days. You can half the recipe for a smaller batch. 

Skinless, boneless chicken breasts

For the marinade:

3/4 cup neutral tasting oil

1/2 cup soy sauce

1/2 cup lime juice

2 inch piece of ginger, peeled and chopped

3-6 cloves of garlic

4 tablespoons brown sugar 

2 teaspoons Chinese style chili sauce

4 tablespoons chopped cilantro

For the peanut sauce:

4 tablespoons (smooth) peanut butter 

4 tablespoons soy sauce

2 tablespoons sesame oil

4 green onions, finely chopped

4 garlic cloves

2-4 tablespoons lime juice 

2 tablespoons brown sugar 

Optional accompaniments:

Lettuce leaves for wrapping

Thinly sliced carrots, peppers, green onions

Sesame seeds

1. To make the marinade put all the ingredients in a food processor or blender and process until smooth and well blended, scraping down the inside of the bowl several times. pour marinade into a non-metallic bowl that is big enough  to hold both the marinade and the chicken.

2. Put all the sauce ingredients into the same processor bowl or blender and process until well blended. If the sauce is too thick, add a little water and process again. Pour into small bowl, cover and set aside until ready to serve.

3. Now comes the time to decide, if you want to make the appetizer, slice the chicken into thin strips. If you want to make a main dish, you can keep the pieces fairly large. This is also the time to decide if you want to grill the chicken or cook it in the oven. We like to grill it, so we keep the pieces fairly large to make them easy to manage. 

If you are going to make the appetizer, you will want to thread the chicken on soaked bamboo skewers. If not, no need to worry.

4. Place all the chicken in the marinade. Cover with plastic and refrigerate over night. You will want to go in and turn the chicken at least once so that everything gets a good, equal marinade.

5. If you are going to grill them, go for it! Cook until done and serve with peanut sauce on the side. We like to wrap the chicken in lettuce leaves and add some thinly sliced carrots, chopped peanuts, a sprinkle of green onion. What you can add is endless. 

6. If you want to make appetizer and cook it in the oven, get a cookie sheet and cover it with foil. Preheat your broiler and soak you bamboo skewers I was water. Paint a fine layer of oil on your foil. Thread the chicken onto your pre-soaked bamboo skewers. Sprinkle with sesame seeds.

Broil 4-5 minutes un til done, turning once. Serve hot or cold (hot is better) with peanut sauce for dipping.