Chicken satay with Asian peanut sauce

Name: Chicken satay with Asian peanut sauce
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Cuisine: Québécoise
Ingredients: 3 tablespoons tamari soy sauce; 3 tablespoons rice vinegar; 2 tablespoons sugar; 2 tablespoons vegetable oil; 1 tablespoon grilled sesame oil; 2 teaspoons grated fresh ginger; 2 teaspoons chopped garlic; 1 teaspoon Sriracha sauce; 1/2 teaspoon salt; 1/2 cup cold water; 1 cup skinless unsalted toasted peanuts; 700 g chicken breast, cut into strips; 20 wooden skewers, soaked in water 30 minutes; Fresh chives, finely chopped

Preparation 30 min
Refrigeration 3 h
Cooking 8 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
Comments

My Asian peanut sauce is so good that I decided to make a marinade for these chicken satay. The flavour mix with ginger, garlic and peanuts is completely hallucinating. Are you allergic to peanuts? Replace them for cashews!

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Ingredients

3 tablespoons tamari soy sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon grilled sesame oil
2 teaspoons grated fresh ginger
2 teaspoons chopped garlic
1 teaspoon Sriracha sauce
1/2 teaspoon salt
1/2 cup cold water
1 cup skinless unsalted toasted peanuts
700 g chicken breast, cut into strips
20 wooden skewers, soaked in water 30 minutes
Fresh chives, finely chopped

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Preparation

In the bowl of a blender, add all the ingredients except the chicken and puree until smooth.
Place the chicken in a large airtight dish and pour half of the sauce. Close the dish, mix and reserve in the fridge for 3 hours. Skewer the chicken.
Preheat the BBQ at maximum power. Oil the grates.
Place the skewers on the heat and cook for 3 to 4 minutes per side until the chicken is cooked. Generously baste with the fresh marinade. Serve immediately and garnish with chives.

Our sommeliers suggest

Château Cazal Viel Viognier 2013

Languedoc-Roussillon, France

The Château Cazal Viel Viognier is a fruity, lively white from Languedoc-Roussillon, France, with the peach and apricot flavors Viognier is known for. That sweet, perfumed side heads straight for the peanut sauce, which is a little sweet too, and the freshness cuts through the richness of the peanuts between skewers. One to try on the patio while it's still warm. See the product

British, À La Fût, 4.7%

The peanut sauce covers everything, that's its job. A nut brown ale tastes of toasted nuts without containing any, so it follows in the same footsteps. Its dryness cuts the oil in the sauce and puts the mouth back in order between skewers. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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