Beers Ichabod
Spirits
Food
Servings
Prep Time
Cook Time
Difficulty (Easiest 1 - 5 Hardest)
Ingredients Peanut Sauce
1 cup chicken/pumpkin ale stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
2 tablespoons chopped garlic


Chicken Satay
Marindade
1/4 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons fish sauce
2 teaspoons chopped minced ginger
2 teaspoons chopped fresh garlic
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
2 pounds boneless, skinless chicken breasts, trimmed and cut into thin strips about 3 by 1/4-inch each
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter
1/4 cup chopped cilantro
Method Peanut Sauce
Bring 1 cup of Ichabod Pumpkin Ale to a simmer. Add 1 tablespoon chicken bouillon, whisk and let simmer for 20 minutes. Remove from heat. Combine the coconut milk, lime juice, soy sauce, fish sauce, chopped garlic and ginger in the food processor. Add ¼ cup of the stock, the peanut butter and pulse. Add remaining stock until you reach the desired sauce consistency. Fold in cilantro, cover and refrigerate. Bring to room temperature to serve.

Chicken Satay
In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.

While traditionally grilled on skewers, you may grill without them. If you use wooden skewers, soak them in water for 20 minutes prior to grilling. Preheat grill or broiler, remove chicken from marinade and grill 2-3 minutes per side until browned and cooked through.

Drizzle grilled chicken with peanut sauce and serve with additional sauce on the side. Serve with a cold Ichabod Pumpkin Ale from New Holland Brewing.
Notes Chicken Satay with Ichabod’s Peanut Sauce
Fred Bueltmann – New Holland Brewing Company
Tags