Chicken
Sate
with
Peanut
Sauce
-
serves
8
Marinade:
1
tbsp
light
brown
sugar
1
tbsp
curry
powder
2
tbsp
crunchy
peanut
butter
1/2
cup
soy
sauce
1/2
cup
freshly
squeezed
lime
juice
2
garlic
cloves,
minced
Crushed
dried
chile
peppers
6
chicken
breast
halves,
boned,
skinned,
and
cut
into
1/2"
wide
strips
Peanut
Sauce:
2/3
cup
crunchy
peanut
butter
1
1/2
cup
coconut
milk,
unsweetened
1/4
cup
freshly
squeezed
lemon
juice
2
tbsp
soy
sauce
2
tbsp
molasses
1
tsp
fresh
ginger
root,
grated
4
garlic
cloves,
minced
1/4
cup
chicken
broth
1/4
cup
heavy
cream
Cayenne
pepper
Grated
lime
zest
Fresh
cilantro
sprigs
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
pure
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.
Submitted By (Miki)
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