Chicken Satay Skewers

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 2

 

  • 2 chicken breast fillets
  • one tbsp. of vegetable oil

 

Marinade

 

  • one stalk of lemongrass, chopped
  • one red chile pepper, sliced
  • one garlic clove, minced
  • one tbsp. of grated ginger
  • juice and peel of one lime
  • one tsp. of soy sauce
  • one tsp. of brown sugar
  • 3 tbsp. of coconut milk

Wash, clean and slice the chicken fillets.
Combine all the ingredients of the marinade, place chicken and marinade in a bowl and toss to coat. Refrigerate for about an hour.

 

Peanut sauce

 

  • 1/4 cup of unsalted peanuts
  • one tbsp. of vegetable oil
  • a pinch of salt

In a food processor, combine peanuts with salt and oil. Puree to combine.
The sauce doesn’t have to be perfectly smooth, you can leave larger chunks of peanuts for a crunchy texture.

 

 

 

  • one tbsp. of vegetable oil
  • one garlic clove, minced
  • 1/2 red chile pepper, chopped
  • one tbsp. of grated ginger
  • one tsp. of soy sauce
  • juice of 1/2 lime

Heat the oil in a saucepan, add garlic, chile and ginger, cook for about a minute.
Add peanut butter, soy sauce and lime, cook for another minute.
Remove from heat and transfer to a bowl.

Thread the chicken onto the skewers.
Heat a large non-stick frying pan over medium heat. Add the oil and cook the skewers for 3-4 minutes each side, until cooked through
Before serving, drizzle satays with lime juice. Serve with peanut sauce.

 

From dine-dash.com