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  Recipe Home » Thai » Chicken Sate With Peanut Sauce
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  Chicken Sate With Peanut Sauce
  Category: Thai
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 346
Ingredients:

MMMMMMARINADE

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,
=FFboned, skinned, and cut
=FFinto 1/2" wide strips

MMMMMPEANUT 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 (or brown sugar)
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
Instructions:
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 pur=82e 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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