Chicken Sate with Peanut Sauce

This is so good, you will lick your fingers and then the plate. It is the peanut sauce with coconut milk and lime. If you are not cooking for 10-12 and don’t want leftovers, you can use half as much chicken, but keep everything else the same. We serve this with brown or basmati rice, or both! Be sure to soak your wooden skewers for at least 15 min. or they might catch on fire when you grill the meat. Also, keep your basting sauce and dipping  (or pouring) sauce separate. You don’t want to contaminate your food with anything that came into contact with raw chicken. If you accidentally mix them, you can heat it up to cook any raw-ness out of it before serving. 

CHICKEN SATE WITH PEANUT SAUCE                   serves 10-12


 1/2 C. brown sugar                    

1 tsp. curry powder                        

2 Tbs. peanut butter                   

1/2 C. soy sauce                    

1/2 C. fresh lime juice                    

2 tsp. minced garlic                   

pinch of red pepper flakes               

4 lbs.  boneless, skinless chicken breasts,        

           cut into 1/2 “ strips 

 peanut sauce:

3/4 C. Peanut butter

13.5 oz. can coconut milk

1/4 C. fresh lemon juice

2 Tbs. soy sauce

2 Tbs. molasses (or brown sugar)

1 tsp. grated gingerroot

4 tsp. minced garlic

1/4 C. chicken broth

 1/4 C. heavy cream

cayenne pepper, to taste

grated lime zest

fresh cilantro sprigs

Marinate chicken overnight. Make peanut sauce by combining peanut butter through garlic in saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream, about 15 min.  Puree with immersion blender, then add broth and cream . (Sauce may be made ahead and refrigerated until needed. Bring to room temperature before using.) Prepare moderate hot coals. Set aside about 1/2 cup sauce for basting. Thread chicken on soaked skewers , grill, turning several times and basting towards the end of cooking time with peanut sauce, until crispy on the outside and moist on the inside, about 8 min. Sprinkle with lime zest and garnish with cilantro. Serve with peanut sauce.

© Being Fruitful, 2012