Cooking Recipe Chicken Sat 82 With Peanut Sauce

Recipe Ingredients

ARINADE

1 tb Light brown sugar

1 tb Curry powder

2 tb Crunchy peanut butter

1/2 c Soy sauce

1/2 c 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

PEANUT SAUCE

2/3 c Crunchy peanut butter

1 1/2 c Coconut milk, unsweetened

1/4 c Freshly squeezed lemon juice

2 tb Soy sauce

2 tb Molasses (or brown sugar)

1 ts Fresh ginger root, grated

4 Garlic cloves, minced

1/4 c Chicken broth

1/4 c Heavy cream

Cayenne pepper

Grated lime zest

Fresh cilantro sprigs

Directions

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.

Categories matching this recipe

Thai ,Appetizers ,Main dish