Chicken sate with peanut sauce Recipe

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Chicken sate with peanut sauce

Artist:	_	Yield:	9
Categories:	Appetizers, Asian, Chicken, Chinese, Entrees, Ethnic, Poultry, Thai	Rating:	0
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Ingredients:

		MARINADE
1	tbsp	Light brown sugar
1	tbsp	Curry powder
2	tbsp	Crunchy peanut butter
1/2	cup	Soy sauce
1/2	cup	Lime juice
2		Garlic clove
		Dried chili pepper
6		Chicken breast half
		SKINNED, CUT INTO ? WIDE
		PEANUT SAUCE
2/3	cup	Crunchy peanut butter
1 1/2	cup	Coconut milk
1/4	cup	Lemon juice
2	tbsp	Soy sauce
2	tbsp	Molasses (or brown sugar)
1	tbsp	Fresh ginger root
4		Garlic clove
1/4	cup	Chicken broth
1/4	cup	Heavy cream
		Cayenne pepper
		Lime zest
		Cilantro sprigs

Procedures:

1	To make the marinade, combine the first 7 ingredients in a shallow dish.
2	Thread the chicken strips onto bamboo skewers in a serpentine fashion.
3	Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
4	Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
5	Season to taste with cayenne pepper.
6	Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
7	Transfer to a food processor or blender and puree briefly.
8	Add chicken broth and cream and blend until smooth.
9	This mixture can be made several hours ahead and stored in the refrigerator.
10	Bring to room temperature before serving.
11	Prepare moderate-hot charcoal coals or preheat a broiler.
12	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.
13	Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
14	Serve with the peanut sauce for dipping