Chicken Sate with Peanut Sauce

Main Ingredient: Poultry Chicken Peanut Butter
Course: Appetizers Various Main Dishes
Cuisine: Chinese Thai Indian
Special food: Ethnic
Preparation Time: 1 hour
Cooking Time: 30 minutes
Yield:

Chicken Sate with Peanut Sauce ingredients

---MARINADE---
1 T Light-brown sugar
1 T curry powder
2 T crunchy peanut butter
1⁄2 c soy sauce
1⁄2 c Lime juice, freshly squeezed
2 garlic cloves, minced
1 chile peppers, dried, crushed
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6 chicken breast halves, boned, skinned, and cut into 1/2 inch wide strips
---PEANUT SAUCE---
2⁄3 c crunchy peanut butter
1 1⁄2 c coconut milk, unsweetened
1⁄4 c lemon juice, freshly squeezed
2 T soy sauce
2 T molasses (or brown sugar)
1 t ginger root, fresh, grated
4 garlic cloves, minced
1⁄4 c chicken broth
1⁄4 c Heavy Cream
1 Cayenne pepper
1 lime zest, grated
1 cilantro sprigs, fresh

Cooking Chicken Sate with Peanut Sauce

1. To make the marinade, combine the first 7 ingredients in a shallow dish.
2. Thread the chicken strips onto bamboo skewers in a serpentine fashion.
3. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
4. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.
5. Seasoni to taste with cayenne pepper.
6. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).
7. Transfer to a food processor or blender and puree briefly.
8. Add chicken broth and cream and blend until smooth.
9. This mixture can be made several hours ahead and stored in the refrigerator.
10. Bring to room temperature before serving.
11. Prepare moderate-hot charcoal coals or preheat a broiler.
12. 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.
13. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.
14. Serve with the peanut sauce for dipping.