
SATAY CHICKEN
From Rach
"I love this Satay hack. I am a Satay sphene so this is a recipe I do in bulk and have it over and over again through the week."

Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is place in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many skewers as you have slices of chicken). In a medium bowl, mix together 1/2 cup Tamari (available in the specialty foods aisle at most supermarkets), orange juice, lime juice, and 2 of the garlic cloves.
Add the chicken slices. Cover the bowl and refrigerate for at least 1 hour and up to overnight. Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes.
Meanwhile in the blender or the work bowl of a food processor, place the rice wine vinegar, almond butter, honey, ginger, sesame oil, the remaining 1 teaspoon tamari, and the remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.
If using gas or charcoal grill, spray the grill with olive oil and preheat a medium-hot grill. If using a grill pan, spray with olive oil and heat over medium-high.
Pat the chicken slices dry, and thread two slices in each skewer. Grill for about 2-3 minutes per side. Arrange the hot skewers on a platter. Drizzle the sauce over or serve in a bowl alongside the skewer.
Ingredients
Directions
Slice the chicken breast into thin strips 3 to 4 inches long; this is easier to do if the chicken is place in the freezer for 20 minutes before slicing. You should have about 40 slices (count out and set aside roughly half as many skewers as you have slices of chicken). In a medium bowl, mix together 1/2 cup Tamari (available in the specialty foods aisle at most supermarkets), orange juice, lime juice, and 2 of the garlic cloves.
Add the chicken slices. Cover the bowl and refrigerate for at least 1 hour and up to overnight. Before you are ready to grill the chicken, soak the wooden skewers in water for at least 20 minutes.
Meanwhile in the blender or the work bowl of a food processor, place the rice wine vinegar, almond butter, honey, ginger, sesame oil, the remaining 1 teaspoon tamari, and the remaining garlic clove. Blend or process until smooth. Set aside until ready to serve.
If using gas or charcoal grill, spray the grill with olive oil and preheat a medium-hot grill. If using a grill pan, spray with olive oil and heat over medium-high.
Pat the chicken slices dry, and thread two slices in each skewer. Grill for about 2-3 minutes per side. Arrange the hot skewers on a platter. Drizzle the sauce over or serve in a bowl alongside the skewer.
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