Chicken Sate with Peanut Sauce

Title:
Chicken Sate with Peanut Sauce

Yield:
9 Servings

Categories:
Thai,
Grilling,
Appetizers




Ingredients:




----------------------------------MARINADE----------------------------------


     1 tb Light brown sugar


     1 tb Curry powder


     2 tb Crunchy peanut butter


   1/2 c  Soy sauce


   1/2 c  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 c  Crunchy peanut butter


 1 1/2 c  Coconut milk; unsweetened


   1/4 c  Freshly squeezed lemon juice


     2 tb Soy sauce


     2 tb Molasses (or brown sugar)


     1 ts Fresh ginger root; grated


     4    Garlic cloves; minced


   1/4 c  Chicken broth


   1/4 c  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. Posted to


 KitMailbox Digest  by gigimfg@ix.netcom.com on Jul 9, 1997