Some recipes are keepers from their first try, and you just know you will be making them for years to come.
This chicken satay and peanut sauce is definitely one of them for me.Separately, they are not that special. Together, they make the perfect storm.
I cooked the chicken under the broiler (or grill) of the oven. This is a very efficient, quick, and under-used method to cook thin cuts of meat. The chicken took 4 to 5 minutes on each side, turning once, and was very tender and moist.
The peanut sauce can be made ahead of time, refrigerated, and slightly warmed up again before serving.
Adapted from Christina’s Cucina.
For the chicken:
For the peanut sauce:
1/2 cup water
In a bowl, large enough for all the chicken (or a large Ziploc bag), place the curry powder, sugar, oil, soy sauce and garlic and stir together well.
Add the chicken and mix well, cover and keep in refrigerator at least 2 hours or better overnight, stirring occasionally so that all the chicken marinates evenly.
To make the peanut sauce:
In a small pan, combine water, peanut butter, and garlic and cook until mixture boils and thickens.
Remove from heat and stir in the brown sugar, lemon juice, soy sauce and crushed red pepper (if using).
Let cool to room temperature before serving.
This can also be made up to a day ahead and reheated; thin with water if it becomes too thick.