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Sichuan Peppercorn Chicken Satay with Indonesian-Style Peanut Sauce
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Makes 12 Skewers - Serves 4 as an appetizer
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Ingredients:
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- 1 pound boneless chicken breast
- 2 garlic cloves, chopped
- 2 shallots, chopped (about 1/4 cup)
- 1 teaspoons Nirmala's Kitchen Madras Curry Powder
- 1 teaspoon Nirmala's Kitchen Allpeppy Turmeric
- 2 teaspoons Nirmala's Kitchen Sichuan Peppercorn
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- 1/2 inch piece ginger, peeled and chopped or 1 teaspoon Nirmala's Kitchen Chinese Ginger
- 1/2 teaspoon kosher salt
- 1 tablespoon freshly squeezed lime juice or 1 teaspoon Nirmala's Kitchen Amchur
- 2-1/2 tablespoons olive oil, plus more for oiling the grill
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Directions:
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- Rinse chicken and pat dry. Remove the tenderloin and transfer to a medium bowl. Lightly pound each breast to an even thickness of about 1/4 inch. Cut each breast lengthwise into 1-inch-wide strips; you should get 5 strips per half. Transfer to bowl with tenderloins.
- Make the spice paste. Place garlic, shallots, curry powder, turmeric, Sichuan peppercorns, ginger, salt, lime juice, and olive oil in the bowl of a mini food processor and process until a rough paste forms. If necessary scrape down the sides of the mixer once or twice. Add paste to chicken and massage so that paste evenly coats the chicken. Cover with plastic wrap and refrigerate at least 30 minutes and up to 24 hours.
- Soak 12 eight-inch bamboo skewers in water for several hours or overnight. Assemble skewers by threading one piece of chicken on each skewer.
- Heat a charcoal or gas grill to hot. Lightly oil the grill and grill skewers for 3 to 5 minutes on each side or until done. To serve, arrange on a platter and serve with peanut sauce.
Note: Skewers can also be cooked under the broiler for 3 to 5 minutes per side.
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