Recipes & Techniques: Sichuan Peppercorn Chicken Satay with Indonesian-Style Peanut Sauce from Nirmala's Kitchen

Sichuan Peppercorn Chicken Satay with Indonesian-Style Peanut Sauce from Nirmala's Kitchen Makes 12 Skewers INGREDIENTS 1 (1 lb. pkg.) Organic Chicken Breasts 2 garlic cloves, chopped 2 shallots, chopped (about 1/4 cup) 1 teaspoon Madras curry powder 1 teaspoon turmeric 2 teaspoons Nirmala's Kitchen Chinese Sichuan Peppercorns 1/2-inch piece ginger, peeled and chopped 1/2 teaspoon kosher salt 1 tablespoon freshly squeezed lime juice 2 1/2 tablespoons olive oil, plus more for oiling the grill DIRECTIONS 1. Rinse chicken breasts and pat dry. Separate the tenderloin from each breast. Lightly pound each breast and tenderloin to an even thickness of about 1/4 inch. Cut each breast lengthwise into 1-inch-wide strips; you should get 5 strips per half. Transfer the cut strips and tenderloins to a bowl. 2. Make the spice paste. Place garlic, shallots, curry powder, turmeric, Sichuan peppercorns, ginger, salt, lime juice, and olive oil in the bowl of a mini food processor and process until a rough paste forms. If necessary scrape down the sides of the mixer once or twice. Add paste to chicken and massage so that paste evenly coats the chicken. Cover with plastic wrap and refrigerate at least 30 minutes and up to 24 hours. 3. Soak 12 eight-inch bamboo skewers in water for several hours or overnight. Assemble skewers by threading one piece of chicken on each skewer. 4. Heat a charcoal or gas grill to hot. Lightly oil the grill and grill skewers for 3 to 5 minutes on each side or until done. To serve, arrange on a platter and serve with peanut sauce. Note: Skewers can also be cooked under the broiler for 3 to 5 minutes per side. Indonesian-Style Spicy Peanut Sauce Makes about 1 cup INGREDIENTS   1 tablespoon olive oil 1 teaspoon minced garlic 1/2 cup ground unsalted peanuts 2 teaspoons red pepper flakes (or try Nirmala's Wild Fire Chili Blend or Indonesian White Peppercorns) 1 teaspoon fish sauce or shrimp paste (optional) 2 tablespoons tamarind pulp or juice 1 tablespoon plus 1 teaspoon sugar 1/2 cup coconut milk 1 teaspoon salt 1 tablespoon freshly squeezed lime juice DIRECTIONS   1. Heat oil in a medium frying pan over medium-high heat. Add the garlic and sauté until soft, stirring frequently, about 1 minute. 2. Add the remaining ingredients, stir, and bring to a boil. Remove from heat and set aside to cool. 3. The sauce can be stored in a plastic airtight container in the refrigerator up to 2 days. This recipe is adapted from Nirmala's Kitchen and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience. back to top

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