Grilled Thai Chicken Satay with Peanut Sauce

Recipe Ingredients

		Grilled Thai Chicken Satay
2 lbs	908g / 32oz	Boneless skinless chicken breasts - sliced 1/2" strips
1/4 cup	59ml	Low-sodium soy sauce
1 tablespoon	15ml	Brown sugar
2		Garlic cloves - minced
1 tablespoon	15ml	Minced fresh ginger
2		Green onions - minced
1/4 teaspoon	1.3ml	Red chili flakes
		Peanut Sauce
2 teaspoons	10ml	Peanut oil
1/3 cup	20g / 0.7oz	Diced yellow onion
2		Garlic cloves - minced
1/4 cup	59ml	Low-sodium soy sauce
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Lemon juice
1		Tabasco sauce - (more if desired)
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1 1/2 cups	355ml	Coconut milk
1 cup	198g / 7oz	Chunky peanut butter
		Other
30		Bamboo skewers - soaked for 30
		Minutes

Recipe Instructions

Preparation for Grilled Thai Chicken Satay: In a large bowl, combine soy sauce with the next five ingredients. Blend well. Add sliced chicken, cover and refrigerate for two to three hours.

Remove from refrigerator and thread one chicken slice onto each skewer. Grill over ash-white coals for three to four minutes on one side and then about two minutes on the other side. Be careful not to overcook chicken. Serve with Peanut Sauce on the side.

Preparation for the Peanut Sauce: Heat oil in a skillet over medium-high heat, add onion and garlic and saute for three to four minutes or until onions are translucent. Stir in remaining ingredients except peanut butter. Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut butter until well blended. Serve warm. Serve as an appetizer with crisp vegetables.

Serves 6.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 125

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