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Chicken Satay With Peanut Sauce

Chicken Satay With Peanut Sauce

Taste one of Thailands most popular foods! Juicy grilled chicken breast, marinated in a unique curry seasoning with a delicious peanut sauce for dipping.
Ingredient:
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 and cut into 1/2 inch strips) 2/3 cup Crunchy Peanut Butter 1 1/2 cup Coconut Milk (unsweetened) 1/4 cup 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
Direction:
1. 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. 2. 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. Add chicken broth and cream and blend until smooth. 3. 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. 4. Serve with the peanut sauce for dipping.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:9 servings

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