Chicken,
Shrimp,
Beef
with
Peanut
Sauce
-
serve
8
For
Sate:
1
cup
teriyaki
sauce
4
garlic
cloves;
minced
3
tbsp
fresh
lime
juice
2
1/2
tbsp
minced
fresh
ginger
2
tbsp
brown
sugar
24
md
uncooked
shrimp;
peeled,
deveined
1
1/4
lb
boneless
skinless
chicken
breasts;
cut
into
1/2-inch
1
1/4
lb
beef
skirt
steak;
cut
into
3x1/2-inch
1
mignon,
cut
into
3x
1/2
x
1/4-inch
36
bamboo
skewers;
soaked
in
water
30
minutes
(about)
1
banana
leaves
or
ornamental
kale
1
lime
slices
For
Peanut
Sauce:
1
cup
creamy
peanut
butter
1
can
chicken
broth;
(14
-1/2-ounce)
1/4
cup
fresh
lime
juice
3
tbsp
brown
sugar
2
tbsp
plus
1
tsp
soy
sauce
2
tbsp
chopped
peeled
fresh
ginger
1/2
tsp
dried
crushed
red
pepper
1
lime
peel
julienne
1
hibiscus
or
gardenia
flowers
(optional)
For
sate:
Combine
first
5
ingredients
in
large
glass
baking
dish,
Stir
until
sugar
dissolves.
Add
shrimp,
chicken
and
beef,
stir
to
coat.
Cover
and
chill
30
minutes
to
1
hour.
Remove
shrimp,
chicken
and
beef
from
marinade.
Thread
on
separate
skewers,
using
about
3
shrimp
per
skewer
and
2
beef
or
chicken
pieces
per
skewer.
Place
on
platter.
Can
be
prepared
2
hours
ahead.
Cover
and
chill.
Prepare
barbecue
(medium-high
heat)
or
preheat
broiler.
Grill
skewered
meats
until
cooked
through,
about
3
minutes
per
side.
Line
large
platter
with
banana
leaves.
Place
sauce
in
bowl
in
center
of
platter.
Surround
with
skewers.
Garnish
with
lime
and
flowers,
if
desired,
and
serve.
For
peanut
sauce:
Place
peanut
butter
in
heavy
medium
saucepan.
Gradually
mix
in
chicken
broth.
Add
all
remaining
ingredients
except
lime
peel.
Stir
over
medium
heat
until
smooth
and
thick,
about
6
minutes.
(Can
be
prepared
3
days
ahead.
Cover
and
refrigerate.
Before
serving,
stir
over
medium
heat
until
hot,
thinning
with
water
if
necessary.)
Pour
sauce
into
bowl
and
garnish
with
lime
peel.
Makes
about
3
cups.
Submitted By (Miki)
Print this recipe
