This recipe was fantastic and it gave Mike an excuse to use his grill for the first time. I pretty much had everything on hand that I needed to make the recipe except for fresh ginger and a lemon, but those are too expensive 🙂
Yesterday afternoon, I prepped all the ingredients: made the marinade, peanut sauce, and ginger salad dressing. Everything was ready to go by the time dinner came around. I think my favorite part was the little charred bits of chicken. When you dip it into the peanut sauce it was out of this world. The chicken by itself was good, but the peanut sauce just made the whole thing come together.
1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of Chicken (loin or shoulder cuts) (16 oz or 450g)
1a. Cheater alert: If you have a food processor or blender, dump in everything except the chicken and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
2a. Cut chicken into 1 inch strips.
3a. Cover chicken with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
|Pork||Beef/Lamb||Chicken||Vegetables||Tofu (no oil)|
Up to 24 hrs
Up to 24 hrs
Up to 12 hrs
|20 min – 2 hrs
Up to 4 hrs
|20 min – 4 hrs
Up to 12 hrs
Cooking Directions (continued):
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.
* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
Spicy Ginger Salad Dressing
Source: Cooks.com and modified by pastrybrush according to taste
¼ cup rice vinegar
6 tbsp vegetable oil
2 tbsp sesame oil
1 inch chuck of fresh ginger, grated
4 tsp soy sauce
2 tsp chili sauce
1 garlic clove, crushed
1 tbsp light brown sugar
Put all ingredients into a food processor or blender and blend until combined.