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.
Course Entree
Equipment
Food Processor
Ingredients
8-10Skewers
2boneless, skinless chicken breast
12bamboo skewerssoaked in water overnight
Spicy peanut sauce
2Tseasoned rice wine vinegar
2Tsoy sauce
2Tsp.garlic- chili paste
1Tpickled gingerminced
1Thoney
1Tsp.lime or lemon juice
4Tcreamy peanut butter
1Ttoasted sesame oil
wateras needed
Balsamic-Blackberry glaze
1cupbalsamic vinegar
1/4cupred wine
1/4cupbrown sugarfirmly packed
1/2cupBlackberry puree
Instructions
Chicken
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
Balsamic-blackberry glaze
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.
Notes
Enjoy these wonderful chicken satay with a glass of Ilsley Vineyard Seis Primas.