Chicken (or Tempeh) Satay with Peanut Sauce

Chicken (or Tempeh) Satay with Peanut Sauce
ingredients
all
1 lemongrass stalk
1/4 cup lime juice
2 Tbs tamari
1 shallot
peeled
1 Tbs coconut sugar
2 garlic cloves
1 ginger
2" piece, peeled and roughly chopped
1 Thai chili
seeded, or 1/4 tsp red chili flakes
1 kg chicken breast
cut into 1" cubes or use tempeh or tofu
1 red onion
medium cube
1 can mushroom
1 large red bell pepper
medium cube
1/2 cup coconut milk
1/2 cup unsalted peanut butter
1/3 cup lime juice
2 Tbs fish sauce
1/4 cup tamari
1/4 cup coconut sugar
1 1" piece ginger
peeled and roughly chopped
1 garlic clove
1/4 tsp cayenne
skewers
soaked in cold water for 20 minutes
coconut oil
for cooking
salt
2 Tbs cilantro
roughly chopped (for garnish)
8 cups brown rice
cooked
cookware
Tempeh is an inexpensive fermented vegetarian protein that is best prepared with a marinade or braise to infuse with flavor of choice. Fermentation increases both digestibility and nurtient absorption from soy.rown
1
CHICKEN OR TEMPEH OR TOFU
2
Trim away the woody parts (outer leaves, very bottom hard part, and top portion) of the lemongrass, keeping only the bottom 4-5"
3
Cut remaining lemongrass into 1" pieces. In a food processor, blend lemongrass, lime juice, tamari, shallot, coconut sugar, garlic, ginger, and chili until smooth. Place chicken cubes, red onion, mushroom, bellpepper in a medium bowl and coat with marinade. Marinate for 30 minutes. Meanwhile, prepare peanut sauce.
4
PEANUT SAUCE
5
In a food processor, blend coconut milk, peanut butter, lime juice, fish sauce, tamari, coconut sugar, 1" piece ginger, garlic clove and cayenne until smooth. Add water as necessary to adjust consistency, which should be thick but pourable. Set aside.
6
ASSEMBY
7
Thread chicken, red onion, mushroom and bellpepper on skewers. In a large saute pan over medium heat, melt enough coconut oil to generously coat the pan. When pan is hot, add chicken skewers in a single layer, being careful not to overcrowd. Leave chicken undisturbed until browned on one side. Carefully turn skewers to brown on all sides, adding more coconut oil as necessary. Season with salt as necessary.
8
Put chicken on a platter, sprinkle with cilantro and serve with peanut dipping sauce and brown rice.
source: Bauman College