Chicken Satay with Spicy Peanut Sauce

That’s Shelia. She’s standing next to a “CompuCOOK.”
Click on the picture and scroll to the bottom to see more.
Wow, that hair.

In the early 1990’s, our local grocery store put in a little computer that would print out recipes.  It was called a “CompuCOOK.”  Get it?  Computer+Cook=CompuCOOK!  It was mind-blowing.  You could type in ingredients and it would find recipes for you that incorporated those ingredients.  I couldn’t stand how awesome this was and found myself standing at the kiosk for ages (um, it took ages for it to “think” of recipes) printing out ideas.  Most were AWFUL.  Some were fairly pedestrian.  But, hey, it was 1992 and I was a senior in high school and was so excited that I kept a little box of these recipes.  I still have them. Now that I’m looking through them again, the Curried Chicken Salad with Lentils actually sounds pretty good!  That kiosk didn’t last too long.  And, from that link up there, I can see that the business was completely kaput by 2001.  Honestly, that it lasted that long is surprising. . . we had the internet and the lovely Google Search by then.  Anyway, I digress.

The recipe card that got the most use was for Chicken Satay.  I made it so much in college and in my early 20’s that the ink started wearing away off the card.  I transfered the recipe to a handwritten card and now, I’m transferring it here. . . you know, for CompuCOOK’s posterity.  I’m sure there are plenty of more interesting or even better chicken satay recipes, but this is the one I started with and have served with our Pad Thai for years.  I’ve since stopped using this peanut sauce recipe, have tried new peanut sauces and just switched over to a modification of Amy’s Magic Sauce.  My modification?  Add lots of lime juice.  Yum.

So, the Chicken Satay:

  • 1.5 lbs chicken tenders
  • 1T soy sauce
  • 1T vegetable oil
  • 2t brown sugar
  • wooden skewers, soaked

Mix soy sauce, oil and brown sugar together.

Mix in chicken to coat and let sit while you heat up your broiler.

Turn your broiler on to high and position a rack so it’s about 8-10 inches away from the heat.

Thread 2 tenders per skewer. (I honestly don’t even put them on skewers anymore.  We just cook up strips of chicken, saving ourselves the time of threading and unthreading said chicken!).

Place on oiled broiler pan.

Broil until cooked through and browned.  (The directions say this should take 7 minutes a side, but that’s WAY too long. . . cook for 3 minutes, flip your skewers, then cook until done. . . a few minutes more).

While the chicken cooks, you can make your choice of peanut sauces.  Here’s the one that was listed with the satay recipe:

Spicy Peanut Sauce

  • 2T soy sauce
  • 1/2 cup chicken broth
  • 1/2 cup peanut butter
  • 1t hot sauce (I use tabasco)
  • 1 clove garlic, minced
  • 2t sugar
  • juice of 1 lime

Mix together in a food processor/magic bullet/with a stick blender.

Eat and enjoy.

About Carrie @ Rhubarb Sky

I am a mama, wife, writer, educator, artist, knitter, activist, cook, loudmouth (not necessarily in that order). I enjoy making things with my own two hands, backpackin, running, red wine, good food, reading, writing, playing, and being with good friends. I blog a little. . . I love a lot.
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2 Responses to Chicken Satay with Spicy Peanut Sauce

  1. Grandmama Caroline says:

    YUUUUMMMMYYYYY would you mail some of that to me??
    Crandmama Caroline

  2. Pingback: Chicken Satay with Spicy Peanut Sauce (via Rhubarbsky) « Amelia Andaleon's Blog

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