Recipe: Chicken Satay

I was inspired to make chicken satay after my mom made some for a dinner party. Not thinking too hard about the ingredients I marinated the chicken cubes (I should’ve cut them into strips like try satay, but, live and learn) in a combination of soy sauce, peanut butter and my favourite spices. For the dip I used a recipe my coworker K suggested from Rebar.

K suggested doubling or quadrupling the recipe. Since I forgot the recipe at work (what’s new!) I googled it and found the recipe we had been talking about. Not realizing the recipe was already quadrupled I set on decrupling (is that the right word for x10?) the recipe which yielded a mere litre-and-a-half of peanut sauce. Needless to say I was making a lot of peanutty meals over the following week.

Rebar Peanut Sauce (already doubled!)

Ingredients

  • 4 garlic cloves
  • 2 T ginger
  • 4 T honey
  • 1/2 c cilantro
  • juice of 2 limes
  • 2 T sesame oil
  • 2 t hot chili sauce (sriracha, sambal oelek, etc.)
  • 1/2 c peanut butter (crunchy or smooth)
  • 1/2 c soy sauce
  • 4 T rice wine vinegar

Directions

  1. drop ginger and garlic through chute of a running food processor to mince
  2. combine everything from honey through chili sauce in food processer, blend until smooth
  3. add remaining ingredients, blend again
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