Chicken Sate with Peanut Sauce

Yields:	9 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	20 minutes
	Ready In	30 minutes

Ingredients

		---	Marinade
1	tablespoon	brown sugar, light
1	tablespoon	curry powder
2	tablespoons	peanut butter	crunchy
1/2	cup	soy sauce
1/2	cup	lime juice	freshly squeezed
2	cloves	garlic	minced
1	x	dried red chiles	crushed
6	each	chicken breasts	halves, boned, skinned and cut into 1/2 inch strips
--------------------		---	Peanut Sauce
2/3	cup	peanut butter	crunchy
1 1/2	cups	coconut milk	unsweetened
1/4	cup	lemon juice	freshly squeezed
2	tablespoons	soy sauce
2	tablespoons	molasses	or brown sugar
1	teaspoon	ginger root	fresh grated
4	cloves	garlic	minced
1/4	cup	chicken broth
1/4	cup	heavy whipping cream
1	x	cayenne pepper
1	x	lime zest	grated
1	x	cilantro	fresh, for garnish

Directions

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper.

Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.

Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

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Member Review

Brownie Oatmeal Cookies

Easy preperation and great finished product. Smooth taste, good texture. I substituted coconut (sweetened coarse) for the nuts which made them even better as well as cooked them for 13 minutes.

Reviewed by nance69

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