Chicken Satay And Peanut Sauce

About this Recipe

To make satay you cut up meat or chicken or tofu into small bite-size pieces. The pieces are marinated in a sauce then placed onto bamboo skewers. Satay would traditionally be grilled. Peanut sauce is the most traditional sauce for satay. Indonesia is the mother country of satay and it is said that it originated on the island of Java.

We just returned from a wonderful holiday in Bali and we dined on fish, tofu and chicken satay during our time there. All the varieties of satay had a familiarity, but each was prepared with unique sauce flavors. The satay we enjoyed in Bali had smaller portions on the skewers than we are using in our recipe and the texture seemed to be more minced then formed into clumps on the skewers. Generally Sambai (hot chili sauce) was also served in a small dish along side dish.

Being on holiday in other countries, you get to experience new flavors and here in Grandmother's kitchen, we come home inspired and craving the dishes we enjoyed. This was our inspiration to make this chicken satay.

Grandmother's Kitchen Tips for Chicken Satay and Peanut Sauce:

1. Use kitchen scissors when cutting up the chicken. It is easier than using a knife. Cut off any of the gristle or unappealing parts. We saved all the parts we cut off and used it to make a nice broth.

2. Add peanut butter to the peanut sauce to make it thicker at 2-1 ratio.

3. If you are making ahead and freezing, place the prepared skewers on the parchment paper on the baking sheet putting parchment paper between the rows, then, freeze on the baking sheet to keep the skewers separate. Once frozen, remove from the baking sheet and transfer into a container with a lid, keeping parchment between the rows.

4. Make lots! These are very tasty and will disappear off the serving dish.

5. Average serving size per person for chicken is 4-6 ounces.


Ingredients

(Print)

8 Servings

3 pounds chicken breasts, skinned, trimmed and cut into small cubes (This will vary with size of breasts)(approx 48 ounces)

Marinating Mix:

1 cup Thai Peanut Sauce - We used Everland brand

1/2 cup natural peanut butter - We used Adams brand

If you vary the amounts, use a 2 to 1 ratio of peanut sauce and peanut butter. This makes the sauce thicker.

Bamboo spears - soaked for 30 minutes in water before using

*Note: Be sure to have additional peanut sauce to serve in a side dish along with the cooked chicken satay.

1/2 cup Thai Peanut Sauce and 1/4 cup natural peanut butter combined, served cold. (More or less as required)

Directions

1. Clean and cut the chicken breasts into small bite size cubes and put into a mixing bowl.

2. Using a blender mix together the peanut sauce and the peanut butter.

3. Pour the marinating mix over the chicken and fold in with a spatula. Be sure to cover all the pieces of chicken. Cover with a lid and refrigerate overnight. (If you don't have overnight leave at least 3 hours)

3. Line a baking sheet with parchment paper.

4. Put 3-4 pieces of marinated chicken onto each skewer and place them onto the parchment paper, single row, leaving space between each skewer. Use 2 baking sheets if needed.

5. When ready to bake preheat oven to 350 degrees. Bake for 15-20 minutes or until the internal temperature of the chicken is 165 degrees F. Serve right away with additional peanut sauce for drizzling onto the skewers.

Freeze if you are not using right away.

If you are making ahead and freezing, place the prepared skewers on the parchment paper on the baking sheet putting parchment paper between the rows, then, freeze on the baking sheet to keep the skewers separate. Once frozen, remove from the baking sheet and transfer into a container with a lid, keeping parchment between the rows.

ENJOY!

Tips On Food Safety

It is important when you are a food handler to understand that some pretty basic techniques can prevent bacteria from spreading or growing.

How to clean the surface.

Use hot soapy water on all counter surfaces, cutting boards, knives, scissors, bowls etc. that come in contact with the raw chicken.

White vinegar is a good disinfectant to wash down counter and cutting board surfaces with after they have been washed with hot water and soap.

Dedicate one cutting board to meats, fish and poultry. We suggest a nonporous cutting board and not a wooden one. They are easier to clean.

Wash your hands. We have seen entire advertising campaigns on washing your hands. Washing your hands can help prevent the transfer of harmful bacteria from one thing to the next. Touching food with dirty hands can spread germs and bacteria.

It is suggested by the USDA Food Safety and Inspection service that a minimum of 20 seconds of scrubbing with warm water and soap is the minimum amount of time for effectiveness.

When you actually scrub your hands with soap, it creates friction lifting microbes and dirt from the surface of your hands. Bacteria and dirt can lie under the fingernails so it is a good idea to use a nail brush at the very least when you see dirt under your nails. You don't see the bacteria, but is is there hiding too.

Using soap and warm water is the most effective. Hand sanitizers are not all they are cracked up to be. They need to have at least 60% alcohol and it is not as effective on removing inactive types of germs. That being said, it is better than nothing if you do not have access to a water source.

Here are a few of the most obvious time to wash your hands.

When working with food wash you hands before and after.

When handling garbage, using a bathroom,after petting your animal, treating a wound, changing diapers, dealing with sick people, blowing your nose, sneezing and coughing are all times to then wash your hands.

When it comes to food preparation, you also want to wash your hands after handling raw meat, fish poultry and uncooked eggs.

Chicken Safety Tips

When you purchase chicken it should be cold to the touch. If you are doing a major grocery shop, purchase the chicken just before you are ready to go to the checkout and make sure it is in a disposable bag that can be disposed of in case of leakage which can cross contaminate other foods. If you buy fresh from a butcher, they generally wrap in special brown paper that seals in the juices.

As soon as you get chicken home refrigerate it and use within 1 to 2 days. Temperature must be at least 40 degrees F. (4.4 degrees C.)

If you are buying a rotisserie chicken, make sure it is hot when you buy it and use it within 2 hours. If you don't plan to eat it all at once, when you get it home cut it up and place portions into containers with lids that seal and put into the refrigerator. Eat within 3 to 4 days.

Thawing should never be done on the counter. Thaw in the refrigerator or in cold water. Plan ahead, slow thawing is safest. Whole chickens can take 1 to 2 days to thaw completely. Once thawed, it is safe to have one extra day refrigerated before cooking.

Water thawing method is to submerge the chicken or chicken parts in cold water. You must change the cold water every 30 minutes. It will take about 2 or 3 hours for a 3-4 pound whole chicken to thaw, so that would mean you would change for cold fresh water perhaps 6 times.

The FSIS recommends that an internal temperature of 165 degrees F. (73.9 C) is considered when it is safe to eat the cooked chicken. You always check at the thickest part of the breast, thigh or wing. This is the minimum required but for those that like to cook to higher temperatures you can do that as well.

Safety Tip: NEVER partially cook chicken, refrigerate and continue cooking. Bacteria can grow on partially cooked meat. Cook all the way through!

Watch the expiry dates on packaged raw chicken and never go beyond.

Keep chicken packaged until you use, unless freezing, then divide and put into new packaging that seals.



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