Chicken Satay with Peanut Sauce

In this recipe, marinating the chicken makes it super-tender, so it’s easy to eat from a skewer. We’ve read instructions for soaking the wooden skewers in water to keep them from burning in the oven, but at the low cooking temperature in this recipe, ours have always been fine without soaking.

For the chicken

2 tablespoons dry white wine
1 tablespoon soy sauce
1 tablespoon cornstarch
3 large garlic cloves, minced
1 egg white
1/2 teaspoon dried red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips 3 inches long, 1/2 inch wide
salt, for sprinkling on the chicken

For the peanut sauce

2 tablespoons toasted sesame oil
3 scallions, finely chopped (white and pale green parts)
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 cup high-quality creamy peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons firmly packed brown sugar
1/4 teaspoon dried red pepper flakes
36 wooden skewers

Prepare the chicken

Whisk the first six ingredients together in a medium bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours.

Preheat oven to 350°F. Thread one strip of chicken onto each skewer accordion-style and place on a lightly oiled baking sheet. Bake until chicken is just cooked through, 10 to 12 minutes. Sprinkle lightly with salt.

Prepare the peanut sauce

In a saucepan, heat the sesame oil over moderate heat until hot. Add scallions, garlic, and ginger. Cook, stirring, until scallions are wilted, about 1 minute. Stir in 1 cup water and the peanut butter, soy sauce, vinegar, brown sugar, and red pepper flakes and bring to a simmer, stirring until the sauce is smooth. Remove from heat and cool to room temperature (it continues to thicken as it cools).

Serve the skewers warm or at room temperature, with peanut sauce and a bowl or plate to hold discarded skewers.

Makes about 36 skewers and 2 cups of sauce.

NO EFFORT Buy a commercial peanut sauce.
LOW EFFORT Buy a commercial peanut sauce and soup it up a bit by whirring it in a food processor with 1/2 teaspoon soy sauce, 1/4 cup creamy peanut butter, and 2 minced garlic cloves (adjust these amounts to taste).

Make-Ahead Factor

The chicken skewers can be assembled and cooked 1 day ahead and kept covered and refrigerated. Bring them to room temperature before serving. The peanut sauce can be made 3 days ahead and kept covered and refrigerated.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.