Monday, August 20, 2012

Chicken Satay

I come from a long-line of NON sushi eaters.  In fact, my family would consider sushi something they would use for bait.  Little Devil on the other hand, may have been mixed up with a baby from Japan.  She LOVES the stuff.  When her graduation party rolled around, and I ordered several large platters of sushi, I knew I had also better come up with some innocent-enough chicken or beef dishes for the rest of the family.  I figured meat-on-a-stick is meat-on-a-stick no matter it's country of origin.  From the state fair to Indonesia, it's still chicken on a stick.  The marinade for these satays was wonderfully flavorful, and super simple to put together.  The perfect appetizer for any occasion, especially if my family is coming over!

Also known as Chicken On A Stick!

Chicken Sataychicken breasts, cut into strips
1 jalapeno
1 red onion
3 garlic cloves
1 tablespoon fish sauce
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoons ginger, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Blend all ingredients except chicken in a food processor.  Pour mixture over chicken strips, mixing well.  Marinate for 24 hours.  Soak bamboo skewers in water for at least 30 minutes.  Place chicken on skewers.  Place on baking sheet at bake in a 450 degree F oven for 15 minutes, or until cooked through.  Serve with a sweet chile sauce for dipping.  (I love the Mae Ploy sauce)

Prep Time:  24 hours to marinate     Cook Time:  Approximately 15 minutes

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