Recipe - Grilled Thai Chicken Satay With Peanut Sauce

=== GRILLED THAI CHICKEN
SATAY ===
2 pound Boneless skinless chicken
breasts; cut or sliced up 1/2" strips
One fourth cup Lowsodium soy sauce
1 tablespoon Brown sugar
2 Garlic cloves; minced
1 tablespoon Minced fresh ginger
2 Green onions; minced
One fourth teaspoon Red chili flakes
=== PEANUT SAUCE ===
2 teaspoon Peanut oil
1/3 cup Diced yellow onion
2 Garlic cloves; minced
One fourth cup Lowsodium soy sauce
1 tablespoon Lime juice
1 tablespoon Lemon juice
1 ds Tabasco sauce; (more if
desired)
1 teaspoon Ground coriander
One half teaspoon Ground cumin
1 One half cup Coconut milk
1 cup Chunky peanut butter
=== OTHER ===
30 Bamboo skewers; soaked for
30
Minutes

Preparation for Grilled Thai Chicken Satay: In a large bowl, combine soy
sauce with the next five ingredients. Blend well. Add cut or sliced up chicken, cover
and refrigerate for two to three hours. Remove from refrigerator and thread
one chicken slice onto each skewer. Grill over ashwhite coals for three to
four minutes on one side and then about two minutes on the other side. Be
careful not to overcook chicken. Serve with Peanut Sauce on the side.
Preparation for the Peanut Sauce: Heat oil in a skillet over mediumhigh
heat, add onion and garlic and saute for three to four minutes or until
onions are translucent. Stir in remaining ingredients except peanut butter.
Bring to a boil, stirring constantly. Reduce heat to low and stir in peanut
butter until well blended. Serve warm. Serve as an appetizer with crisp
vegetables. Serves 6.

Comments: Chicken may be marinated, skewered and refrigerated the day
before. Grill just before the party.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 125

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.