Chicken Satay

By Tamipri

Ingredients

• Peanut Sauce:
• 2 lb. boneless skinless chicken breasts
• 1/3 c. soy sauce
• 1 green onion, sliced
• 2 Tb. sesame oil
• 1 Tb. brown sugar
• 1 Tb. honey
• 2 garlic cloves, minced
• 1/2 tsp. ground ginger
• 1/2 c. salted peanuts
• 1/4 c. chopped green onions
• 1 garlic clove, minced
• 3 Tb. chicken broth
• 3 Tb. butter, melted
• 3 Tb. soy sauce
• 1 Tb. lemon juice
• 1 Tb. honey
• 1/2 tsp. ground ginger
• 1/2 tsp. crushed red pepper flakes

Preparation

Step 1

Flatten chicken to 1/4" thickness; cut lengthwise into 1" wide strips. In a large ziploc bag, combine the soy sauce, onion, sesame oil, brown sugar, honey, garlic and ginger; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. In a food processor, combine the peanuts, onions and garlic; cover and process until mixture forms a paste. Add the broth, butter, soy sauce, lemon juice, honey, ginger, and pepper flakes; cover and process until smooth. Transfer to a serving bowl. Refrigerate until serving. Drain and discard marinade. Thread chicken strips onto soaked wooden skewers. Broil 6" from the heat 2-4 minutes on each side or until chicken is no longer pink. Serve with peanut sauce.