These flavorful skewers of thinly sliced marinated chook want just a few minutes at the grill to absorb that notable smoky, charcoaled taste, and are equipped for dipping on this lightened-up, highly spiced coconut almond milk with almond butter dipping sauce for a real flavor of Asian flavors.
one of the attractions that struck me most whilst traveling through the streets of Bangkok and at some point of Thailand became the abundance of avenue meals and the reality that it become being cooked, right there, at the sidewalks. ladies and men crouched down at makeshift grills product of bricks and grill grates, encouraging their charcoal flames and flipping skewers of meat, or reducing fresh vegetables for stir fries and dispensing noodles and soups to clients who moments earlier than had been truely passing via.
This post is brought to you through Almond Breeze
one of the sights that struck me most whilst journeying thru the streets of Bangkok and at some stage in Thailand turned into the abundance of avenue food and the fact that it changed into being cooked, right there, on the sidewalks. women and men crouched down at makeshift grills made from bricks and grill grates, encouraging their charcoal flames and flipping skewers of meat, or reducing sparkling veggies for stir fries and dispensing noodles and soups to clients who moments before were actually passing by using.
but even greater, it changed into the smells (oh the smells!) of food cooking, and bubbling, and sizzling, around every and each nook, serving snacks (and complete food) to every walk of life, no matter how rich, or how negative. Southeast Asia isn’t always unique in that admire. it appears that evidently road food in each way of life serves our maximum humble cravings. It simply seems a ways extra common there.
naturally, the food memory of one of my favourite snacks all through my two visits to Thailand got here home with me. bird Satay, or bird Saté, because depending at the vicinity relies upon on your spelling of the snack. both way, this favourite appetizer on a stick is all accurate. And on this recipe, it’s additionally lightened up with a chunk of an almond-y twist.
Chicken Satay with Lighter Almond Dipping Sauce
This recipe can also be made with beef, pork or even tofu or firm vegetables as a vegetarian version. Grill the meats or veggies on high heat to create sear marks on the thin slices then continue to turn and brown the meats or veggies until cooked through.
- For the Chicken Satay
- 2 tablespoons good quality fish sauce
- 1 tablespoon low sodium soy sauce
- 3 tablespoons minced lemongrass
- 2-3 cloves pressed or minced garlic about 1 tablespoon
- 2 boneless skinless chicken breasts
- Canola oil
- Fresh minced cilantro
- Wooden or metal skewers
- For the Almond Dipping Sauce
- 1 cup Almond Breeze Almondmilk Coconutmilk Original
- 3/4 cup smooth almond butter
- 1/4 cup fish sauce
- 3 tablespoons minced or grated fresh ginger
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/2 to 1 teaspoon crushed red chile flakes to taste
- In a large bowl, add the fish sauce, soy sauce, lemongrass and garlic and mix well.
- Slice the chicken breasts at an angle into thin slices and add them to the bowl with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes up to 3 days, depending on the freshness of your chicken.
- Prepare a clean grill for high heat and brush the grates with a few paper towels dampened with canola oil.
- If using, soak wooden skewers in water for 30 minutes. Thread the chicken slices onto the skewers and discard any of the remaining marinade.
- To make the dipping sauce, add all of the ingredients to the bowl of a food processor or blender and process until smooth, then transfer to serving bowls.
- Place the chicken skewers on the hot grill and cook untouched on high heat for 3-4 minutes each side, or until grill marks appear and the chicken releases from the grates. Turn the chicken and sear for another 2-3 minutes, then turn a few more times until the chicken is cooked through and golden brown on both sides. Sprinkle with cilantro and serve with the almond dipping sauce.