Wednesday, June 9, 2010

Grilled Chicken with Satay Sauce

This sauce was really interesting and really good. I've never cooked with fresh ginger or sherry before, but it almost didn't matter since the peanut butter was the dominant taste. I liked the sauce a lot, and it definitely made more than just two people could eat, so I'm trying to think of other things to use it with--more chicken or pork or whatever. It's not the most appetizing picture, but don't judge it by the looks. It was good. This was another of Ina Garten's recipes from Barefoot Contessa, and she said to use rotisserie chicken. I only grilled a couple of chicken breasts without any special instructions, so here's the recipe for the sauce.
Satay Sauce
1 Tbsp olive oil
1 Tbsp sesame oil
2/3 cup (1 small) red onion, diced
2 garlic cloves, minced
1 1/2 tsp fresh ginger root, minced
1/4 tsp crushed red pepper flakes
2 Tbsp red wine vinegar
1/4 cup light brown sugar, packed
2 Tbsp soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 Tbsp sherry
1 1/2 tsp lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot over medium heat for 10-15 minutes, or until the onion is transparent. Whisk in the vinegar, soy sauce, brown sugar, peanut butter, ketchup, sherry, and lime juice, and cook for 1 more minute. Cool and serve with the chicken.

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