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Tuesday, November 9, 2010

Chicken Satay (Paul and Betsy)

1 lb boneless chicken breast

1 sm. onion, finely chopped
2 garlic cloves, crushed
1 inch fresh ginger, finely chopped
4 Tbs soy sauce
1 tsp coriander
2 tsp brown sugar
2 tsp lime juice
1 Tbs vegetable oil

Peanut Sauce:
11/4 cups coconut milk
4 Tbs crunchy peanut butter
1 Tbs Thai fish sauce
1 tsp lime juice
1 Tsp chili powder
1 Tbs brown sugar
salt and pepper

Lime wedges

Step 1: Soak bamboo skewers, if using, for 30 min. Cut chicken into thin strips. Blend marinade ingredients together. Stir with chicken, cover with plastic and refrigerate for 2 hours, turning occasionally.

Step 2: Make the peanut sauce. Blend coconut milk with peanut butter, fish sauce, lime juice, chili powder and sugar. Cook gently for 5 min, then season with salt and pepper.

Step 3: Thread chicken onto skewers. Cook for 8-10 min. in broiler or barbeque, turning and brushing with marinade. Garnish with cilantro and lime wedges and serve with sauce.

-from simple thai & Chinese step by step

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