CHICKEN SATE WITH CURRIED PEANUT SAUCE · Aug 5, 10:24 AM by Michele Roper
Cooking Pleasures July 2006 p.14
SATE
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons dark sesame oil
2 teaspoons lime juice
1 teaspoon ground cumin
1 lb. bonless skinless chicken breast
SAUCE
1/2 cup chunky peanut butter
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon honey
2 teaspoons soy sauce
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup water
In medium bowl, stir together all sate ingredients except chicken. Cut chicken into thin strips; place in bowl with marinade. Cover and refrigerate at least 1 hour or up to 24 hours.
Meanwhile, soak 16 wooden skwers in water 30 minutes
In medium saucepan, stir together all sauce ingredients except water; slowly stir in water. Bring to a boil over medium heat. Reduce heat to medium-low; simmer 3 to 5 minutes or until sauce is thick enough to coat chicken.
Heat grill. Remove chicken from marinade. Thread chicken onto skewers. place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 5 to 6 minutes or until no longer pink, turning once. Serve sates with sauce.
