CHICKEN SATAY WITH PEANUT SAUCE
Chef Jeremy Manley shares how to make his Chicken Satay recipe on Big Blend Radio. Known as ’San Diego’s Sustainable Chef’ Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro in Julian, San Diego’s mountain destination.
Get a taste of Southeast Asia with this Chicken Satay recipe from Chef Jeremy Manley. Known as “San Diego’s Sustainable Chef,” Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro, located in Julian, San Diego’s mountain destination. For more of his recipes and cooking videos, see www.JeremysontheHill.com.
Chicken Satay Marinade:
4 pounds of chicken breasts or thighs cleaned, no fat and cut 1/4 inch by 2 inches
4 garlic cloves, minced or crushed
¼ cup of minced ginger
¼ cup + 2 tablespoons soy sauce or Tamari sauce
2 tablespoons sesame oil
¼ cup brown sugar
¼ cup + 2 tablespoons lime juice
Mix all of your ingredients together except the chicken.
Once your chicken is sliced, add to the marinade and let it sit for 45 minutes.
To begin making your peanut sauce:
2/3 cup of creamy peanut butter
¼ cup + 2 tablespoons Asian chili sauce
2 tablespoons brown sugar
¼ cup + 2 tablespoons lime juice
2 teaspoons Tamari or soy sauce
6 tablespoons of water
Take a large sauté pan, mix all of your ingredients together until combined and evenly distributed. Heat the sauce over a medium flame.
Take a sauté pan and place a little oil or butter in it. Over a medium flame, begin cooking your chicken until a golden brown caramel color forms.
Flip over and cook another 2-4 minutes. Sprinkle some sesame seeds over the chicken and remove from the flame.
Enjoy with your peanut sauce, over a salad or other delicious concoction you wish to create.
