Ethnic and fusion recipes
Sesame chicken satay
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250 min
Serves 4 - 6
Chinese
Ingredients
- 6 chicken breasts, each cut into 3 similar sized pieces 6 chicken breasts, each cut into 3 similar sized pieces
- 2–3 tsp black (white or mixed sesame seeds) 9.9–15 ml black (white or mixed sesame seeds)
- For the chicken marinade For the chicken marinade
- 1 tbsp peeled and grated fresh ginger 15 ml peeled and grated fresh ginger
- 1 tbsp peeled and chopped garlic 15 ml peeled and chopped garlic
- 1/4 cup maple syrup 60 ml maple syrup
- 1/4 cup light soy sauce 60 ml light soy sauce
- 1/4 cup rice vinegar 60 ml rice vinegar
- 1 tbsp sesame oil 15 ml sesame oil
- 1 1/2 tsp black pepper 7.4 ml black pepper
- 1/4 cup olive oil 60 ml olive oil
- For the peanut sauce For the peanut sauce
- 1/4 cup chopped coriander (cilantro) 60 ml chopped coriander (cilantro)
- 1 tbsp peeled and grated fresh ginger 15 ml peeled and grated fresh ginger
- 2 tsp chopped garlic 9.9 ml chopped garlic
- 1 tsp light soy sauce 4.9 ml light soy sauce
- 1/4 tsp fish sauce 1.2 ml fish sauce
- 2 tbsp chile paste 30 ml chile paste
- 1/4 cup honey 60 ml honey
- 1/3 cup rice vinegar 80 ml rice vinegar
- 4 tbsp peanut butter 59 ml peanut butter
- 1 tsp dry mustard 4.9 ml dry mustard
- 1 tbsp sesame oil 15 ml sesame oil
- 1 tbsp olive oil 15 ml olive oil
Method
Marinate the chicken
Place the ginger, garlic, maple syrup, soy sauce, vinegar, sesame oil and black pepper in a food processor and while pulsing, add the olive oil until the mixture emulsifies. Put the marinade in a bowl with the chicken, pieces, toss well, cover with plastic wrap and refrigerate for at least 4 hours.
Cook the chicken
Drain chicken pieces, thread onto oiled bamboo skewers, sprinkle with the black and white sesame seeds, and grill for 2 to 3 minutes per side.
Make the peanut sauce
While the chicken is marinating, make the peanut sauce. Put all ingredients except sesame and olive oil in a food processor. Start processing and slowly add the olive oil and sesame oil, until the sauce emulsifies. Empty sauce in a bowl and set aside.
Serve the grilled chicken with the peanut sauce and a steamed rice.
Place the ginger, garlic, maple syrup, soy sauce, vinegar, sesame oil and black pepper in a food processor and while pulsing, add the olive oil until the mixture emulsifies. Put the marinade in a bowl with the chicken, pieces, toss well, cover with plastic wrap and refrigerate for at least 4 hours.
Cook the chicken
Drain chicken pieces, thread onto oiled bamboo skewers, sprinkle with the black and white sesame seeds, and grill for 2 to 3 minutes per side.
Make the peanut sauce
While the chicken is marinating, make the peanut sauce. Put all ingredients except sesame and olive oil in a food processor. Start processing and slowly add the olive oil and sesame oil, until the sauce emulsifies. Empty sauce in a bowl and set aside.
Serve the grilled chicken with the peanut sauce and a steamed rice.
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