Chicken Satay - 5

Recipe Ingredients

1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Unsweetened coconut milk
1 lb	454g / 16oz	Chicken breasts - boneless, skinless- cut into 1-by-4 inch strips trimmed
		Of fat
1		Fresh ginger - peeled, minced
1/3 cup	78ml	Unsweetened coconut milk
2		Serrano chilies - seeded and minced.
3 tablespoons	45ml	Fresh lime or lemon juice
2 tablespoons	30ml	Fish sauce or soy sauce
1		Garlic - minced
1 teaspoon	5ml	Granulated sugar - or 2 taste
2		Green onion - minced
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
1/3 cup	78ml	Creamy peanut butter

Recipe Instructions

TO MAKE SATAY: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce.

TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup.

TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.

Source:
Bill Wight

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