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Hook & Ladder 2007 Gewurstraminer and Chicken Satay

Presented by: Carole and Marshall Ward

Chicken Satay with Peanut Sauce

4 boneless, skinless chicken breasts
1 package wooden skewers

Satay Marinade
¼ cup minced lemongrass, fresh or frozen
1 small onion, quartered
2 cloves garlic
1 thumb-size piece galangal or ginger, peeled and sliced
2 tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)
2 tsp. cumin
3 tbsp. dark soy sauce
4 tbsp. fish sauce
5 tbsp. brown sugar
1 tbsp. fresh lime juice

Chopped dry roasted peanuts

Cut chicken into ¾-inch cubes. Place in a bowl. Place all marinade ingredients in a food processor (discard the upper stalk of the lemongrass). Process well. Taste test the marinade – you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. If necessary, add more brown sugar or more fish sauce (instead of salt) to adjust the taste. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour or longer (e.g. overnight). When ready to barbecue, slide the pieces of meat onto the wooden skewers. Barbecue the satay, or grill on an indoor grill, or cook in the oven on a broiling pan with the oven set to “broil”. (Place satay close beneath the heating element and turn the meat every 5 minutes). Garnish with cilantro and chopped peanuts. Serve with Peanut Sauce for dipping.

Recipe from
Prep time: 40 minutes; Cook time: 15 minutes
Makes 4 servings for entrée, but can also be used for appetizers

Peanut Sauce

1 cup water
2/3 cup creamy or crunchy peanut butter *
2 cloves garlic, minced or pressed
2 tbsp. firmly packed brown sugar
1½ tbsp. lemon juice
1 tbsp. soy sauce
1 tsp. red chili sauce

In a small saucepan, combine water, peanut butter, and garlic. Cook over medium-high heat, stirring, until mixture boils and thickens. Remove from heat and stir in brown sugar, lemon juice, soy sauce and red chili sauce. Let cool to room temperature before serving.

If made ahead, cover and refrigerate until next day; to reheat, cook over medium-low heat, stirring, until slightly warm. Thin with water, if necessary, to make a medium-thick sauce.

*For a real peanut sauce, substitute 1 cup dry roasted peanuts for the peanut butter and reduce water to ½ cup. Place all ingredients in a blender and blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.

Original recipe from
Sunset, Fresh Ways with Chicken
Prep time: 15 minutes

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