Chicken sat 82 with peanut sauce
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Light brown sugar |
| 1 | tablespoon | Curry powder |
| 2 | tablespoons | Crunchy peanut butter |
| ½ | cup | Soy sauce |
| ½ | cup | Freshly squeezed lime juice |
| 2 | Garlic cloves, minced | |
| Crushed dried chile peppers -------------------------- | ||
| 6 | Chicken breast halves, | |
| FFboned, skinned, and cut | ||
| FFinto 1/2\" wide strips | ||
| ⅔ | cup | Crunchy peanut butter |
| 1½ | cup | Coconut milk, unsweetened |
| ¼ | cup | Freshly squeezed lemon juice |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Molasses (or brown sugar) |
| 1 | teaspoon | Fresh ginger root, grated |
| 4 | Garlic cloves, minced | |
| ¼ | cup | Chicken broth |
| ¼ | cup | Heavy cream |
| Cayenne pepper | ||
| Grated lime zest | ||
| Fresh cilantro sprigs | ||
Directions
MARINADE
PEANUT SAUCE
To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, 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, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur 82e briefly. Add chicken broth an d cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.