Chicken with Coco-Peanut Sauce

(This is the last one in the Pica-Pica series.)

I really wanted to grill some barbeque! But as you know, I've been improvising because we still don't have that Holy Grail - err...holy grille! From my Chicken Barbeque post, I thought of making a skewered version just to make it "closer" to the Pinoy barbeque experience.

The sauce is a spin-off from the original satay sauce. It is very much peanut-buttery so if you don't want that you may have to reduce the proportions.

This is a very simple recipe yet very tasty. I think it will taste better if I grill it but sheesh, I'd have to make do with this for now.

:: :: ::

Chicken with Coco-Peanut Sauce

1/4kg chicken thigh fillet, cut into finger strips
2T soy sauce
2T sweet chili sauce (I used Lee Kum Kee)
4T crunchy peanut butter
4T coconut milk
2T brown sugar
2T sweet chili sauce (for the coco-peanut sauce)
chopped herbs (basil or parsley or coriander leaves)
chopped peanuts
bamboo skewers (dipped in water for 30 minutes to prevent burning)

How I did it:
I combined the soy sauce and sweet chili sauce then marinated the chicken fillets overnight.
I threaded the chicken fillet into the skewers then baked in a preheated oven on 180degF for 12minutes.
In a pan over low heat, I mixed the peanut butter, coconut milk, brown sugar and sweet chili sauce.
I sprinkled some chopped nuts and chopped herbs over the baked skewers before serving.

:: :: ::

I think I over-baked my chicken so it turned out a little dry. I thought it wasn't cooked through after 12minutes so I added some 8 minutes or so to the cooking time. Lesson learned. =)

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