Chicken Satay with Mint Vinaigrette
| Yield: | 1 Servings |
| Categories: |
| 10 | oz | Boned and skinned chicken breast |
| 24 | 6" bamboo skewers; soaked in cold water in the refrigerator for 1 hour | |
| FOR THE MARINADE | ||
| 1 1/2 | ts | Curry powder |
| 1 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt; large cubes |
| 1/2 | ts | Ground cumin |
| 1 1/2 | tb | Peanut oil; (up to 2 tablespoons) |
| FOR THE MINT VINAIGRETTE | ||
| 2 | Egg yolks | |
| 1/4 | c | Rice wine vinegar |
| 2 | tb | Mint leaves; (plus 2 teaspoons), finely chopped |
| 1 | tb | Soy sauce |
| 1/2 | ts | Ground coriander |
| 1/2 | c | Peanut oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper; freshly ground |
Advertisement