Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1/4 cup Maprang (Thai Plum) puree
- 1/4 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 12-15 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine Maprang puree, coconut milk, fish sauce, soy sauce, brown sugar, lime juice, garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Blend until smooth.
2. Place chicken strips in a shallow dish and pour the marinade over the chicken. Toss to coat evenly. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken strips onto the soaked skewers.
5. Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
6. Serve hot with peanut sauce and cucumber salad.
Time:
Preparation time: 15 minutes
Marinating time: 1-4 hours
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 8g
Carbohydrates: 9g
Protein: 28g
Sodium: 670mg
Sugar: 6g
Substitutions for ingredients:
- Maprang puree can be substituted with apricot or peach puree.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Cayenne pepper can be substituted with red pepper flakes or paprika.
Variations:
- Use shrimp or beef instead of chicken.
- Add chopped lemongrass or kaffir lime leaves to the marinade for extra flavor.
- Make a vegetarian version using tofu or tempeh.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers, leave some space between the chicken strips to ensure even cooking.
- Serve with peanut sauce and cucumber salad for a refreshing contrast to the spicy chicken.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges, chopped peanuts, sliced green onions.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, cucumber salad.
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If the chicken is not cooked through, lower the heat and cook for a few more minutes.
Food safety advice:
- Marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Satay is a popular Southeast Asian dish that originated in Indonesia. It typically consists of marinated meat skewered and grilled over an open flame, served with a spicy peanut sauce.
Flavor profiles:
The Maprang Chicken Satay is sweet, spicy, and tangy, with a hint of coconut and aromatic spices.
Serving suggestions:
Serve the Maprang Chicken Satay as an appetizer or main dish at a summer barbecue or party.
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Region: Thai