a couple weekends ago Matt and I spent in Montreal, one of my favourite cities to escape to, in summer and EVEN in the winter! While there we went to Atwater Market, a great market btw, and snacked on some chicken satay from the Satay Brothers vendor in the market. They were so tasty I decided to make my own at home!
Here’s a couple photos of Satay Brother’s stand and the yummy satay we ate, with a beer of course!
Back at home I bought chicken thighs and removed the bones and skin before cutting into strips and marinating in brown sugar, soy sauce, canola oil, garlic, sesame oil and pepper. I threaded the chicken on skewers…
and grilled for about 5 minutes and flipped to cook another 5 minutes.
I made a peanut curry dipping sauce by heating a sauce pan with oil and adding garlic….
a minute later adding scallions…
Two minutes later adding peanut butter and curry paste. I stirred until smooth and cooked for a minute.
Then I added brown sugar and water, stirred and let it simmer for 3 minutes.
I served the chicken with the dipping sauce.
Why I love this meal: That sauce is like NO other I have ever tasted before! Such a great and unique flavour! And this recipe is so low maintenance AND cooks quickly! Another great one for a busy weeknight, and VERY unexpected for a busy weeknight dinner!
- 1 pound boneless skinless chicken thighs, cut into half inch strips
- 2 TB brown sugar
- 2 TB soy sauce
- 1 TB canola oil
- 1 clove garlic, minced
- 1 tsp sesame oil
- Black pepper, to taste
- Place chicken in a ziplock bag.
- In a bowl mix the rest of the ingredients and add them to the bag with the chicken.
- Seal the bag, mix the chicken and marinade together and refrigerate for at least one hour, up to 24 hours.
- Heat bbq and soak bamboo skewers in water. Once grill is hot thread chicken strips onto the skewers, 2 to 3 strips of chicken per skewer. Grill for 5 minutes, flip and grill another 5-7 minutes until chicken is cooked through.
- Serve with dipping sauce, recipe follows.
- Serves 2 as a main course, 4-6 as an appetizer
- 1 TB canola oil
- 2 cloves garlic, minced
- 2 scallions, finely chopped
- 2 1/2 TB chunky peanut butter
- 1 1/2 TB green curry paste
- 1 TB brown sugar
- 1/3 cup cold water
- Heat oil in a small sauce Pam over medium low heat. Add garlic and cook for 1 minute. Add scallions and cook for 2 minutes stirring frequently. Add peanut butter and curry paste. Stir until smooth and then cook for 1 minute. Add brown sugar and water, bring to simmer for 3 minutes.
- Remove from heat and serve with satay.
- Sauce can be made a few days ahead of time. Refrigerate and bring to room temperature before using.