Turkey Satay with Thai Peanut Sauce
35 minutes |
Servings:
18 skewers |
Prep:
15 minutes |
Cook:
20 minutes
Turkey Satay with Thai Peanut Sauce
35 minutes
Servings:
18 skewers
Prep:
15 minutes
Cook:
20 minutes
Turkey Satay with Thai Peanut Sauce
35 minutes
Servings:
18 skewers
Prep:
15 minutes
Cook:
20 minutes
Ingredients
Ingredients
- 1 lb (400 g) Granny’s fresh boneless, skinless turkey breast
- 1/4 cup (65 mL) red onion, chopped
- 1 Tbsp (15 mL) garlic, chopped
- 1 Tbsp (15 mL) brown sugar
- 1 Tbsp (15 mL) Thai fish sauce
- 1 tsp (5 mL) rice vinegar
- 2 Tbsp (30 mL) water
- 1 Tbsp (15 mL) canola oil
Thai Peanut Sauce
- 1/2 cup (125 mL) natural peanut butter, crunchy
- 1/4 cup (65 mL) onion, minced
- 1 cup (250 mL) canned coconut milk
- 1 tsp (5 mL) dried red chili flakes
- 1 Tbsp (15 mL) Thai fish sauce
- 1 Tbsp (15 mL) soya sauce
Method
- Cut turkey into thin strips of approximately 3 inches (8 cm) in length.
- Blend onion, garlic, sugar, fish sauce, vinegar, water and vegetable oil in a food processor.
- Marinate turkey in mixture for a minimum of 2 hours. Thread turkey strips onto soaked wooden skewers.
- Prepare Peanut Sauce by combining all ingredients in a pot and simmer over low heat for 15 minutes stirring frequently.
- Place skewers on a baking sheet and cook at 400°F (205°C) for 15 minutes until fully cooked or grill over direct heat on a barbecue until fully cooked.
- Coat with warm Peanut Sauce and serve.
- Optional: sprinkle with fresh chopped cilantro
Tips
Recipe courtesy Chef Jason Wortzman, Granny’s Poultry.
Notes
Recipe courtesy Chef Jason Wortzman, Granny’s Poultry.