A pleasant satay sauce formula to attempt !
Fixings
* 1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
* 1 clove garlic, minced
* 2 teaspoons minced new ginger root
* 1 tablespoon fish sauce
* 2 teaspoons nut oil
* 4 shallots, minced
* 2 teaspoons minced garlic
* 2 teaspoons minced new ginger root
* 2 little red chile peppers, cultivated and minced
* 1/2 cup crunchy peanut butter
* 1 3/4 cups coconut milk
* 2 teaspoons soy sauce
* 2 teaspoons earthy colored sugar
* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons lime juice
* 12 wooden sticks, absorbed water for 60 minutes
Directions
1. Throw chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is covered in the marinade. Cover, and marinate for 60 minutes.Deep-fried-turkey-marinade.
2. While the chicken is marinating, heat the nut oil in a skillet over medium hotness. Mix in shallots, garlic, ginger, and chile peppers. Cook and mix until the shallot starts to become brilliant brown, around 7 minutes.
Lessen hotness to low, and mix in peanut butter, coconut milk, soy sauce, earthy colored sugar, 1 1/2 tablespoons fish sauce, and lime juice until mixed. Stew delicately for 10 minutes, then eliminate from hotness and keep warm.Hunt-for-pancho-villa-1916-1917-
3. Preheat an outside barbecue for medium-high hotness and delicately oil grind. String chicken onto sticks.
4. Barbecue chicken sticks on preheated barbecue until at this point not pink in the middle, around 3 minutes for each side. Present with warm nut sauce. The satay sauce formula is ready..!! Partake in the satay !satay-peanut-sauce-recipe
Chicken Satay with Homemade Peanut Sauce VIDEO
