Recipe credit: Ron Stainer
It’s the Balsamic-Blackberry Glaze and Spicy Peanut Sauce that makes this recipe so delicious and it pairs nicely with Ilsley Vineyards Seis Primas.
- Food Processor
- 8-10 Skewers
- 2 boneless, skinless chicken breast
- 12 bamboo skewers soaked in water overnight
Spicy peanut sauce
- 2 T seasoned rice wine vinegar
- 2 T soy sauce
- 2 Tsp. garlic- chili paste
- 1 T pickled ginger minced
- 1 T honey
- 1 Tsp. lime or lemon juice
- 4 T creamy peanut butter
- 1 T toasted sesame oil
- water as needed
- 1 cup balsamic vinegar
- 1/4 cup red wine
- 1/4 cup brown sugar firmly packed
- 1/2 cup Blackberry puree
- Trim excess fat and connective tissue from chicken breast. Cut the breast in half as to make two identical breasts that are half as thick as the original.
- Cut the breast into long strips, either in half or thirds lengthwise
- skewer the meat with the bamboo skewers, making sure that the meat can and will lay flat to cook.
- grill the skewer over medium dash high heat for about four to six minutes until one side has become white and cooked. Turn the skewers over, applied the glaze and allowed to finish cooking, about 6 more minutes, being careful not to allow the glaze to burn. Serve over shredded cabbage then drizzle with the spicy peanut sauce.
- Hot Tip: before cooking the meat be sure to season it well with salt and pepper you can also roast the skewers in the oven place on a cooking sheet, season and put in 400 degree oven for five minutes turn over apply glaze and cook for another 6 minutes.
Spicy peanut sauce
- Combine all ingredients comma except peanut butter oil and water comma in a food processor and puree
- Add peanut butter and oil, puree until smooth add water while processing, as needed, if the mixture becomes separated or clumps into a ball
- Hot tip: make the sauce and hour or two before you want to use it, as it will be loose enough to dip in spread or drizzle. Refrigerate after use, but allow to warm up before serving. You can adjust the suite or spice level by increasing the amount of honey or chili paste
- Place vinegar and wine in a sauce pan and bring to a boil. Reduce liquid to two third or 1/2 of starting volume.
- Add sugar and puree bring to a boil and cook for about 5 minutes, stirring briskly, this should thicken the sauce. Place in a container to allow to cool.
- Hot tip: make this glasat at least one day before and chill. It will thicken and coat better.
Enjoy these wonderful chicken satay with a glass of Ilsley Vineyard Seis Primas.