Chicken Satay

Although it isn't exactly a Singaporean dish ("they" aren't sure where it originated, possibly Indonesia), Satay is a popular entree throughout Southeast Asia, Singapore included. There are a million versions of this simple meal but here is a recipe for one of Josh's and my favorite variations. Hope you enjoy!

Because several of the ingredients are unusual items (at least in my kitchen), I recommend doubling or tripling the recipe and freezing the extra prior to cooking. I'll include the freezer directions, just in case.


Chicken Satay
Serves 6

Marinade/Sauce
6 cloves minced garlic
4 Tbs grated ginger (you can usually find it in a jar where the garlic is)
4 Tbs cider vinegar
4 green onions, sliced
1/2 cup cilantro, chopped
1 cup chicken broth
1/2 cup Hoisin sauce (in Asian section of store)
1/2 cup soy sauce
4 Tbs peanut butter (smooth works better)
4 Tbs sesame oil (you can substitute veg oil, but the flavor of sesame is better)
2 Tbs honey
2 tsp crushed red pepper (or more to taste!)

Instructions:
Mix the above together. Divide in two. Half will be used to marinade the chicken. Half will be heated and used as a sauce.

Marinade 6 boneless, skinless breasts (cut into 1-2 inch slices) for at least an hour.
Skewer marinated meat and grill on BBQ. Use extra marinade to baste chicken, but be sure that marinade thoroughly cooked with the meat!

Heat reserved sauce. Serve chicken with sauce over rice. Grilled veggies and fresh tropical fruit round out the meal nicely.

Freezer instructions:
Make marinade/sauce and put half in a freezer bag with chicken. Put the other half in a quart-sized bag. Place both bags inside a 3rd bag and label. Allow meat/sauce to thaw completely before cooking.