Chicken Satay with Peanut Sauce

By Fresh2

Good served with Dang Cold Asian Noodle Salad and Snow Peas with Toasted Almonds.

Ingredients

• Marinade:
• 1 cup yogurt
• 1 tsp freshly grated giner
• 1 tsp minced garlic
• 1 tbls curry powder
• 1 1/2 pounds skinless, boneless chicken breasts, cut into strips
• 20 wooden skewers, soaked in water 30 minutes
• Vegetable oil, for grilling
• Butter lettuce leaves
• Fresh cilantro leaves
• Peanut Sauce (recipe follows)
• Peanut Sauce:
• 1 cup smooth peanut butter
• 1/4 cup low-sodium soy sauce
• 2 tsp red chili paste, such as sambal
• 2 tbls dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish

Preparation

Step 1

Chicken:
Combine the yogurt, ginger, garlic and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a girl pan over the medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. You may not need all the water. Pour the sauce into serving bowl and garnish with the peanuts. Yield: 3 cups