Chicken Sates and Peanut Sauce

Chicken Sates and Peanut Sauce Ingredients

20 oz Chicken Breast; boneless and	1 md Garlic Clove
3/4 c Coconut; shredded	2 tb Lime Juice
2 ts Ginger Root; minced	2 tb Soy Sauce
2 ts Curry Powder	1 ts Sugar
2 tb Lime Juice	1/8 ts Cayenne Pepper
1/2 c Water	1/3 c Water
1/3 c Peanut Butter

Instructions for Chicken Sates and Peanut Sauce

Soak thirty-two 7-inch bamboo skewers in water to cover for 15 minutes. Cut the chicken lengthwise into 1/4-inch thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper. Make the marinade: Heat the 1/2 cup water. In a blender blend together the coconut, ginger root, curry powder, 2 tablespoons lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. (The marinade may be made 2 days in advance and kept covered and chilled.) In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.) Make the dipping sauce: In a blender blend together the peanut butter, garlic, 2 tablespoons lime juice, soy sauce, sugar, cayenne, 1/3 cup water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. (The sauce may be made 2 days in advance and kept covered and chilled.) Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1-1/2 minutes on each side, or until it is cooked through, and serve the sates with the dipping sauce. Posted to EAT-L Digest by Maria Ilagan on Mar 6, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cayenne	Chicken Breast	Coconut	Curry
Garlic	Ginger	Lime Juice	Peanut Butter
Soy Sauce	Sugar

Chicken Butter Garlic Soy Sauce Ginger Lime

for flavor and categorization

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