We need to be careful that we do not add our own man-made rules to the Scriptures. Some convictions that we hold dearly may be derived more from our particular Christian culture than derived from Scripture, and we need to learn to discern the differences. It is okay to have cultural convictions, but we should be careful that we do not elevate them to the same authority as Scripture. So much judgmentalism among Christians today occurs because we do this.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Satay	9	servings

INGREDIENTS

1	tb	Light brown sugar
1	tb	Curry powder
2	tb	Crunchy peanut butter
1/2	c	Soy sauce
1/2	c	Freshly squeezed lime juice
2		Garlic cloves; minced
		Crushed dried chile peppers
6		Chicken breast halves; boned, skinned, and
		Cut into 1/2" wide strips
2/3	c	Crunchy peanut butter
1 1/2	c	Coconut milk; unsweetened
1/4	c	Freshly squeezed lemon juice
2	tb	Soy sauce
2	tb	Molasses; (or brown sugar)
1	ts	Fresh ginger root; grated
4		Garlic cloves; minced
1/4	c	Chicken broth
1/4	c	Heavy cream
1	pn	Cayenne pepper
		Lime zest; grated
6		Fresh cilantro sprigs

INSTRUCTIONS

MARINADE
PEANUT SAUCE
To make the marinade, combine the first 7 ingredients in a shallow
dish.
Thread the chicken strips onto bamboo skewers in a serpentine fashion.
Place the skewers into the soy sauce mixture and let marinate in the
refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut
butter through garlic) in a saucepan. Season to taste with cayenne
pepper. Cook over moderate heat, stirring constantly, until the sauce
is as thick as heavy cream (about 15 minutes). Transfer to a food
processor or blender and pur.e briefly. Add chicken broth and cream
and blend until smooth.
This mixture can be made several hours ahead and stored in the
refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the
marinade, until crispy on the outside but still moist on the inside,
about 8 minutes. Sprinkle grilled chicken with lime zest and garnish
with cilantro leaves.
Serve with the peanut sauce for dipping.
Per serving: 178 Calories (kcal); 14g Total Fat; (66% calories from
fat); 7g Protein; 9g Carbohydrate; 9mg Cholesterol; 1278mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0
Fruit;
2 1/2    Fat; 0 Other Carbohydrates
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