FODMAP IT!™ Singapore Chicken Satay via Milk Street
I have been a longtime fan of Cook’s Illustrated and even wrote and developed recipes for them a long time ago (baked apples, oven-dried tomatoes, among others). When Christopher Kimball started his new venture, Milk Street, I was intrigued. This new magazine takes a unique global view to its recipes and stories and functions as much as an entertaining travelogue as it does a source of recipes to try, such as this Singapore Chicken Satay.
I have presented a Chicken Satay in my book, The Low-FODMAP Diet Step by Step, but that one was based upon one I have been making for decades, since my catering days, and it is very peanut-y.
This version of Singapore Chicken Satay does contain peanut butter, but it is a mere 1 tablespoon, and then there is a small amount of chopped peanuts, as well.
This version also differs in that it requires you to make two sauces: one as a marinade prior to cooking and another that is slathered on during cooking and also used as a dipping sauce.
The Milk Street approach, or rather their reporting of this traditional Singaporean dish, relies heavily on turmeric, ginger and sugar. Yes, sugar! It is integral and what encourages a nice char and caramelization.
The original also contained a fair amount of garlic, which we have replaced with Garlic-Infused Oil, preferably made with peanut oil, but any vegetable oil will do.
We like these hot, right off the grill (or out of the broiler), but they actually work barely warm as a passed hors d’oeuvres as well, which is what we used to do in our catering days.
Skewers: Bamboo or…
Don’t worry about the bamboo skewers getting charred. They do, a bit, but it isn’t a big deal and adds to their “street food” charm, in its own way.
FODMAP IT!™ Singapore Chicken Satay
This version of chicken satay is light on peanut butter but has tons of flavor from garlic-infused oil, turmeric and ginger.
Makes about 20 kebobs; serving size 2 kebobs
Marinade & Chicken:
- 1/4 cup (50 g) sugar
- 3 tablespoons Garlic-Infused Oil, preferably made with peanut oil, or other vegetable oil
- 1 tablespoon plus 1 1/2 teaspoons peeled & grated fresh ginger
- 1 tablespoon plus 1 teaspoon turmeric
- 2 teaspoons kosher salt
- 2 pounds (910 g) skinless, boneless chicken thighs, cut lengthwise into 1-inch (2.5 cm) wide strips
- Bamboo skewers or thin metal skewers
- 1/4 cup (60 ml) hot water
- 1 tablespoon peanut butter, preferably no-stir creamy style
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (60 ml) low sodium soy sauce
- 2 tablespoons Garlic-Infused Oil, preferably made with peanut oil, or other vegetable oil
- 2 tablespoons sugar
- 2 teaspoons peeled & grated fresh ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 2 tablespoons dry-roasted peanuts, finely chopped
- For the Marinade: About 30 minutes to an hour before cooking time, whisk together the sugar, Garlic-Infused Oil, ginger, turmeric and salt in a large nonreactive bowl. Add the chicken and toss well to coat. Allow to marinate for about 30 minutes to 1 hour.
- Meanwhile, Make the Sauce: Whisk together the hot water, and peanut butter until smooth in a nonreactive bowl. Whisk in vinegar, soy sauce, Garlic-Infused Oil, sugar, ginger and turmeric. Pour off about 1/2 cup (120 ml) and add the peanuts to that portion and set aside to use as a dipping sauce. Thread each piece of chicken onto a skewer, discarding the marinade.
- Prepare your wood or propane-fired grill to a medium heat, or preheat your broiler to high with a rack about 4-inches (10 cm) below. In this case line a sheet pan with aluminum foil (for easy clean up) and place a rack on top.
- Grill or broil the chicken satay, turning often and brushing with the reserved sauce (without the peanuts). Total cooking time will be about 7 or 8 minutes. The chicken should be cooked through, there should be some char marks here and there, but don’t overcook. Satay is ready serve with peanut dipping sauce.