Chicken Satay

Chicken Satay

2 tbsp vegetable or peanut oil (preferred)
1 tbsp sesame oil
juice of 1/2 lime
2 skinless, boneless chicken breasts,
cut into cubes

For the Dip
2 tbsp vegetable/peanut oil
1 small onion, chopped finely
1 small fresh green chili, seeded/chopped
1 clove garlic, chopped finely
1/2 cup crunchy peanut butter
6-8 tbs water
juice of 1/2 lime

Combine both oils and the lime juice in a non-metallic bowl. Add chicken cubes and cover in the refrigerator for one hour. To make the dip, heat the oil in a skillet. Saute the onion, chili and garlic over low heat, stirring occasionally for 5 minutes until softened. Add the peanut butter, water and lime juice and let simmer, stirring constantly, until the peanut butter has softened to make the dip. Add extra water if needed. Meanwhile, drain the chicken cubes and push them onto 8-12 wooden skewers that were soaked in cold water for an hour prior to assembly. Cook them in a broiler or on the grill (yes, you can do this it in the middle of winter! I do), turning frequently for about 10 minutes. Serve them hot with the dip. I’m sure you will want to make more!

Serves four.

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Our long winter here in Pittsburgh, and the north in general, is getting near the halfway point. My thoughts, prayers and plans are half way around the world with those in ministry in Thailand and Cambodia. They are currently well into the dry season with the temps in the mid 80s F. I have made my travel plans to be in Thailand on February 24 and, Lord-willing, to be able to meet Pastor Mark and our Cambodian team in Banteay Meanchey on March 5. Both parts of the trip will be for planning and to see what the Lord continues to do in both countries.

Back here in the “Burg,” I have the joy of spending many a lunch hour at an excellent local Thai restaurant, not five minutes from my business. It brings me back to Thailand as I open the door to the wonderful aromas and hospitality that it offers — typical of Asian culture.

During our times of fellowship at most local restaurants in Asia, we will start the meal out with an appetizer that prepares us for main course. Most menus include a variety  of local favorites. One, in particular, we all seem to agree on is Chicken Satay. I used a recipe a few months ago with a soy-based sauce, but this one is very Thai because it is basted with a peanut sauce. Give this a try. It’s simple and prep time is about 15 minutes. You can even make it the main course — its that good. Enjoy!

Bob Roth