Wednesday, October 26, 2011

Sweet and Tangy Chicken Sate

I have been going through my culinary books again. In my french culinary school book they call Satay... Sate. Either way, it is the same dish. I find it written both ways in several different books. Satay, or Sate is a dish of marinated, skewered and grilled meat, served with a sauce.  I have all these wonderful gluten free asain cooking sauces from San-J that are certified Gluten Free! Safe for Taylor, thank goodness! Have you used their line? I am all for making sauces from scratch, but on a day when you are behind and need a quick meal... these sauces are a lifesaver! They come in 6 flavors: Thai Peanut Sauce, Szechuan Sauce, Teriyaki Sauce, Sweet & Tangy Sauce, Asian BBQ Sauce, and Orange Sauce. I see spring rolls and orange chicken in my near future, and a lot of asian rice bowls. Tonight I am using the Sweet & Tangy sauce to make Chicken Sate - gluten free of course.
Tonight I am making them with free range chicken breast meat. The secret of making good chicken sate is to wind the chicken onto the sticks and not to overcook it or it will be dry.

Remove the tendons from the chicken and then cut the flesh into thin slices,
 working diagonally across the grain. Marinate the strips for at least one hour, but preferrably overnight.

Soak the bamboo skewers in water for at least 30 minutes, and then drain.
Thread the marinated chicken onto the skewers, winding them in a spiral pattern.

Cook the chicken in a very hot broiler on a rack so that the flesh does not touch the hot pan.
Cook for 3 minutes on one side, remove and brush with the marinade and turn over.

Cook for additional 3 minutes. Serve warm over rice.

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