Thai Chicken Saté with Curried Peanut Sauce Sate (marinade)

29Jul10

Ingredients:

Sate (Marinade)

• 2 garlic cloves, minced
• 2 tbs soy sauce
• 2tsp dark sesame oil
• 2 tsp lime juice
• 1tsp ground cumin
• 3lb boneless, skinless chicken breast halves or boneless pork chops.

Sauce

• 1/2c chunky peanut butter
• 1/4c sliced green onions
• 2 cloves garlic, minced
• 1tbs honey
• 2tsp soy sauce
• 1tsp curry powder
• 1tsp ground cumin
• 1tsp ground coriander
• 1c water

Directions:

1. In medium bowl stir together all sate ingredients except chicken.    Cut chicken into thin strips; place in bowl with marinade.    Cover for at least 1 hour or up to 24 hours.
2. Meanwhile, soak 16 (8 inch) wooden skewers for 30 minutes.
3. In medium saucepan, stir together all sauce ingredients except water; slowly stir in   water. Bring to a boil over medium heat. Reduce hat to medium-low; simmer 3-5 or  until sauce is thick enough to coat chicken. (OPTIONAL, we didn’t do it and it was fine!)
4. Heat gas grill. Remove chicken from marinade and discard it. Thread chicken onto skewers. Place chicken on the grill over medium high heat or on the charcoal grill 4-6 inches away from the coals. Cover grill. Grill 5-6 min or until no longer pink turning once.
5. Serve with the peanut sauce.

Serves a party of 15-17 as an appetizer.

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