Wine Pairing Dinner: Chicken Satay with Spicy Peanut Sauce


2 lbs boneless, skinless chicken breasts, cut into about 20 1-inch strips

2 Tb olive oil

3 Tb lime juice

2 Tb brown sugar

1 Tb sesame oil

3 Tb reduced sodium soy sauce

2 Tb minced ginger

2 cloves of garlic, minced

cilantro sprigs for garnish


Peanut Sauce:

½ c. creamy peanut butter

3 Tb Asian chili sauce

1 Tb brown sugar

3 Tb lime juice

1 t. reduced sodium soy sauce

3 Tb water



Whisk together garlic, ginger, soy sauce, sesame oil, brown sugar, and lime juice in a small bowl until smooth. Pour mixture into a gallon-sized Ziploc bag. Add chicken to the bag to marinate refrigerated for 30 minutes. Meanwhile, soak 20 bamboo skewers in water.


Heat olive oil in a large sauté pan over medium hat. Thread chicken onto skewers and cook chicken for 3 minutes per side or until golden brown.


Stir together all sauce ingredients into a small saucepan over low heat. Stir well and hat until warm. Serve chicken with peanut sauce and garnish with cilantro sprigs.


Serves 6.


Alsatian Gewurztraminer boasts delicious, fruity and with strong aromas, a very perfumed and flowery bouquet, and a thickness that stands up well to the creamy peanut sauce. Hugel and Fils brings spice and suave perfect to enjoy with this rich and spicy Asian dish.



315 calories, 14 g. fat, 2 g. saturated fat, 88 mg cholesterol, 466 mg sodium, 9 g. carbohydrates, 6 g. sugars, 1 g. fiber, 39 g. protein.

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