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  • Chicken Sat=82 With Peanut Sauce

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    Chicken Sat=82 With Peanut Sauce
    Servings: 9
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Light brown sugar
    • 1 Tbsp. Curry pwdr
    • 2 Tbsp. Crunchy peanut butter
    • 1/2 c. Soy sauce
    • 1/2 c. Freshly squeezed lime juice
    • 2 x Garlic cloves, chopped Crushed dry chile peppers
    • 6 x Chicken breast halves, FFboned, skinned, and cut FFinto 1/2" wide strips
    • 2/3 c. Crunchy peanut butter
    • 1 1/2 c. Coconut lowfat milk, unsweetened
    • 1/4 c. Freshly squeezed lemon juice
    • 2 Tbsp. Soy sauce
    • 2 Tbsp. Molasses (or possibly brown sugar)
    • 1 tsp Fresh ginger root, grated
    • 4 x Garlic cloves, chopped
    • 1/4 c. Chicken broth
    • 1/4 c. Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs

    Directions

    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 mix and let marinate in the refrigerator at least 2 hrs, 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, till the sauce is as thick as heavy cream (about 15 min). Transfer to a food processor or possibly blender and pur=82e briefly. Add in chicken broth and cream and blend till smooth. This mix can be made several hrs ahead and stored in the refrigerator.
    4. Bring to room temperature before serving. Prepare moderate-warm charcoal coals or possibly preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, till crispy on the outside but still moist on the inside, about 8 min. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.

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