Jade Sauces

On the streets of Bangkok, Singapore, Jakarta, and Kuala Lumpur, vendors sell sticks of grilled meat to dip into a spicy peanut sauce. Known as satay or sate, it’s wildly popular as a snack or appetizer. The spicy, sweet, hot peanut sauce makes these Southeast Asian kebabs addictive.

It’s easy to make satay at home. Marinate chunks of chicken, skewer, and grill. Then dip into JADE Sichuan Peanut Sauce. It’s so easy and so good, it will become your secret ace-in-the hole

Easy Chicken Satay with Jade Sichuan Peanut Sauce

For an alternative to the JADE Sesame Soy Marinade or JADE Mekong Ginger Sauce, mix together 3 tablespoons soy sauce, 1 1/2 teaspoons curry powder, and 3/4 teaspoon sugar.

Serve the satay with the same cucumber salad used with the Turkey Satay Burger.

Makes 12 appetizer or 4 to 6 main-dish servings

1 1/2 pounds skinned and boned chicken thigh or breast
1/2 cup JADE Mekong Ginger Sauce or 1/4 cup JADE Sesame Soy Marinade
Vegetable oil
1/2 cup JADE Sichuan Peanut Sauce, or to taste

1. Trim off and discard excess fat from chicken. Cut chicken into 3/4-inch cubes. Mix chicken with the JADE Mekong Ginger Sauce or JADE Sesame Soy Marinade. Cover and chill, stirring occasionally, 15 minutes to 1 hour.

2. Thread chicken on thin skewers. Lightly coat chicken with oil. Set skewers on an oiled grill over high heat. (If skewers are bamboo, arrange skewers so exposed skewer ends do not lie directly over the heat or lay a piece of foil on the grill under the exposed parts of the skewers so they won’t burn.) Turn skewers as needed to brown all sides. Cook until chicken is no longer pink in center of thickest part (cut to test), 8 to 10 minutes.

3. Transfer satay to a serving platter. Offer JADE Sichuan Peanut Sauce to spoon over chicken or to dip into.

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