Grilled Thai Chicken Satay With Peanut Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Thai	Garden1	6	Servings

INGREDIENTS

		=== GRILLED THAI CHICKEN
		SATAY ===
2	lb	Boneless skinless chicken
		breasts sliced 1/2"
		strips
1/4	c	Low-sodium soy sauce
1	T	Brown sugar
2		Garlic cloves, minced
1	T	Minced fresh ginger
2		Green onions, minced
1/4	t	Red chili flakes
		=== PEANUT SAUCE ===
2	t	Peanut oil
1/3	c	Diced yellow onion
2		Garlic cloves, minced
1/4	c	Low-sodium soy sauce
1	T	Lime juice
1	T	Lemon juice
1	ds	Tabasco sauce, more if
		desired
1	t	Ground coriander
1/2	t	Ground cumin
1 1/2	c	Coconut milk
1	c	Chunky peanut butter
		=== OTHER ===
30		Bamboo skewers, soaked for
		30
		Minutes

INSTRUCTIONS

Preparation for Grilled Thai Chicken Satay: In a large bowl, combine
soy sauce with the next five ingredients. Blend well. Add sliced
chicken, cover and refrigerate for two to three hours. Remove from
refrigerator and thread one chicken slice onto each skewer. Grill  over
ash-white 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 medium-high 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.

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