Amazing Chicken Sate with Peanut Sauce

Name: Amazing Chicken Sate with Peanut Sauce
Total time: P3H
Yield: 9
Cuisine: Thai
Ingredients: brown sugar, light; curry powder; peanut butter; soy sauce, tamari; lime juice; garlic; red pepper flakes; chicken breasts; peanut butter; coconut milk; lemon juice; soy sauce, tamari; molasses; ginger root; garlic; chicken broth; heavy whipping cream; cayenne pepper; lime zest; cilantro

A succulent and exotic chicken dish made with a delicious peanut sauce that will have you licking your lips in satisfaction.

Yield

9 servings

Prep

30 min

Cook

30 min

Ready

3 hrs

Ingredients

Amount	Measure	Ingredient	Features
Marinade
1	tablespoon	brown sugar, light
1	tablespoon	curry powder
2	tablespoons	peanut butter crunchy
½	cup	soy sauce, tamari
½	cup	lime juice freshly squeezed
2	cloves	garlic minced
		red pepper flakes	*
6		chicken breasts halves, boned, skinned, and cut into 1/2 inch wide strips	*
Peanut sauce
⅔	cups	peanut butter crunchy
1 ½	cup	coconut milk unsweetened
¼	cup	lemon juice freshly squeezed
2	tablespoons	soy sauce, tamari
2	tablespoons	molasses (or brown sugar)
1	teaspoon	ginger root fresh, grated
4	cloves	garlic minced
¼	cup	chicken broth
¼	cup	heavy whipping cream
		cayenne pepper	*
		lime zest grated	*
		cilantro fresh	*

Ingredients

Amount	Measure	Ingredient	Features

Marinade:
15	ml	brown sugar, light
15	ml	curry powder
3E+1	ml	peanut butter crunchy
118	ml	soy sauce, tamari
118	ml	lime juice freshly squeezed
2	cloves	garlic minced
1	x	red pepper flakes	*
6	each	chicken breasts halves, boned, skinned, and cut into 1/2 inch wide strips	*

Peanut sauce:
158	ml	peanut butter crunchy
355	ml	coconut milk unsweetened
59	ml	lemon juice freshly squeezed
3E+1	ml	soy sauce, tamari
3E+1	ml	molasses (or brown sugar)
5	ml	ginger root fresh, grated
4	cloves	garlic minced
59	ml	chicken broth
59	ml	heavy whipping cream
1	x	cayenne pepper	*
1	x	lime zest grated	*
1	x	cilantro fresh	*

Directions

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 and cook the chicken:

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 purée 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.