Chicken Sate With Peanut Sauce

Name: Chicken Sate With Peanut Sauce
Yield: 6
Cuisine: Fusion
Ingredients: brown sugar, light; curry powder; peanut butter; soy sauce, tamari; lime juice; garlic; chile pepper; peanut butter; coconut milk; lemon juice; soy sauce, tamari; molasses; ginger root; garlic; chicken broth, low salt; heavy whipping cream; cayenne pepper; lime zest; cilantro; chicken breast halves, boneless, skin-on

Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!

Yield

6 servings

Prep

20 min

Cook

25 min

Ready

45 min

Ingredients

Amount	Measure	Ingredient	Features
For the marinade
½	cup	brown sugar, light	*
1	teaspoon	curry powder
2	tablespoons	peanut butter crunchy
½	cup	soy sauce, tamari
½	cup	lime juice freshly squeezed
2	cloves	garlic minced
1	x	chile pepper crushed dried	*
For the peanut sauce
¾	cup	peanut butter crunchy
1 ½	cups	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, low salt or you can use vegetarian broth
¼	cup	heavy whipping cream
1	x	cayenne pepper as needed	*
1	x	lime zest grated	*
1	x	cilantro fresh sprigs, as needed	*
6	each	chicken breast halves, boneless, skin-on cut into 1/2" wide strips

Ingredients

Amount	Measure	Ingredient	Features

For the marinade:
118	ml	brown sugar, light	*
5	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	chile pepper crushed dried	*

For the peanut sauce:
177	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, low salt or you can use vegetarian broth
59	ml	heavy whipping cream
1	x	cayenne pepper as needed	*
1	x	lime zest grated	*
1	x	cilantro fresh sprigs, as needed	*
6	each	chicken breast halves, boneless, skin-on cut into 1/2" wide strips

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 allow to marinate at least 2 hours under refrigeration, 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 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.