Malaysian Skewered Chicken With Spicy Peanut Sauce
From chefmeow 10 years ago
- 20 minutes to make
- Serves 6
These are awesome as an appetizer, main dish or party food. I served these at a football party last weekend and they were devoured. If you have people with peanut allergies, you can serve an additional dipping sauce. Read more I also served these with creamy jalapno ranch dip. See less
Ingredients
- 1 teaspoon finely chopped garlic shopping list
- 1 teaspoon salt shopping list
- ¼ teaspoon ground white pepper shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon dark molasses shopping list
- 2 teaspoons fresh lime juice shopping list
- 2 pounds boneless skinless chicken breasts cut into 1” cubes shopping list
- 2 tablespoons vegetable oil shopping list
- Spicy Peanut Sauce: shopping list
- 2 tablespoons vegetable oil shopping list
- ¼ cup finely chopped scallions, white part only shopping list
- 1 teaspoon finely chopped garlic shopping list
- 2 cups chicken stock shopping list
- 1/2 cup shelled peanuts finely ground shopping list
- 2 teaspoons soy sauce shopping list
- 1 teaspoon dark molasses shopping list
- 1 teaspoon lime juice shopping list
- 1/4 teaspoon finely grated ginger root shopping list
- Finely chopped hot chilies to taste shopping list
How to make it
- Combine garlic, salt and pepper deep bowl.
- Mash to a past with back of spoon.
- Mix in soy sauce, molasses and lime juice.
- Add chicken cubes and toss with a spoon until they are evenly coated.
- Marinate in the refrigerator for 2 hours stirring occasionally.
- Remove chicken from marinade and thread tightly 4 pieces at a time on small skewers.
- Brush oil evenly over chicken.
- Cook directly over hot coals turning occasionally until chicken is crisp and brown.
- Serve at once with meat still on skewers accompanied by peanut sauce.
- Sauce:
- Heat oil in a heavy skillet and cook shallots and garlic until tender but not brown.
- Add chicken stock and bring to a boil over high heat.
- Add ground peanuts, soy sauce, molasses, lime juice, ginger and chilies.
- Reduce heat and simmer 10 minutes stirring occasionally.
- Allow to cool slightly before serving.
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