Chicken Satay with Peanut Sauce
Makes 6 servings
|1/2||cup lime juice|
|1/3||cup reduced-sodium soy sauce|
|1/4||cup packed brown sugar|
|4||cloves garlic, minced|
|1/4||teaspoon ground red pepper|
|3||boneless skinless chicken breast halves (about 1-1/4 pounds)|
|18||bamboo skewers (10 to 12 inches long)|
|1/4||cup chunky or creamy peanut butter|
|1/4||cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute|
|1/4||cup finely chopped onion|
|1||tablespoon finely chopped fresh cilantro|
*Coconut milk separates in the can, with thick cream (consistency may be soft like yogurt or firm like shortening) floating to the top over thin, watery milk. Spoon thick cream from top after opening can. If less than 1/4 cup, make up difference with remaining coconut milk.
- Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.
- Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.
- Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.
- Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.
- Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.
- Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.
- Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.
- Sprinkle sauce with cilantro; serve with skewers. Garnish as desired.
Check out more recipes for Thai