Chicken Satay

I’ve been making this recipe for years, and my friends still request it. Make it as an appetizer or a main course, and adjust the spices to please even the most discerning palette.

ingredients

Chicken Marinade:
1 small onion, finely chopped
2 tsp grated fresh ginger
2 cloves garlic, pressed
1/4 cup lime juice
2 tbsp dark soy sauce
2 tbsp curry powder
1/2 tsp salt
Peanut Sauce:
2 tbsp peanut oil
1 garlic clove, pressed
1/2 cup crunchy peanut butter
1/2 tsp dried chili flakes
2 tbsp dark soy sauce
2 tbsp lime juice
1 tsp clear honey
1/4 coconut cream (or coconut milk)
Chicken:
1 lb boneless, skinless chicken breast
cilantro sprigs, to garnish
lime wedges, to serve with

directions

1
Cut the chicken breasts on the diagonal into very thin strips and place in shallow dish. Combine the marinade ingredients and pour over the chicken. Stir once, cover, and leave to marinate (as little as 1 hour or as long as overnight)
2
Lift the chicken out of the marinade and thread onto skewers*, zig-zagging back and forth as you go. Top with additional marinade during cooking if desired. Cook under a preheated broiler (or make them on the grill) for 2-3 minutes on each side until cooked. Garnish with cilantro sprigs and serve with peanut sauce and lime wedges.
3
Peanut Sauce:
4
Heat the peanut oil in a small pan and gently saute the garlic until soft (2-3 minutes). Stir in all remaining ingredients and heat gently until boiling. Pour into a small serving dish
5
*If you use wooden skewers, be sure to soak them in water for 30 minutes prior to threading the chicken. This will keep the skewers from burning under the broiler.