THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE

THAI CHICKEN SATAY W/ SPICY PEANUT SAUCE image

Yield 15-20 skewers

Number Of Ingredients 26

3 - Chicken breasts cut into strips 1/4 inch thick (or buy pre-cut chicken cutlets)
MARINADE:
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup fresh lime juice
1/4 cup chicken broth
1/3 cup soy sauce
2 TBSP Curry Powder
2 TBSP Crunchy peanut butter
3 cloves minced garlic
1 TSP cayenne pepper (optional)
PEANUT SAUCE:
1 1/2 cups Coconut milk (unsweetened)
1 cup crunchy peanut butter
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup heavy cream
2 TBSP Molasses or brown sugar
2 TBSP fresh grated ginger
2 TBSP soy sauce
4 cloves minced garlic
Cayenne pepper to taste
GARNISH:
Lime wedges
Chopped cilantro
Crushed cashews

Steps:

Mix marinade until sugar is dissolved ( I use a hand blender which works great) pour over chicken and cover with clear wrap. The longer this marinates the better. Remove chicken from marinade and place on skewers, grill until browned on the edges but still jucy brushing with marinade as needed. About 3-4 minutes per side. Squeeze a few drops of lime on the chicken then spoon a nice line of peanut sauce down each piece of chicken, sprinkle with cilantro and crushed cashews. PEANUT SAUCE: Add all the ingredients in a saucepan except the cream, cook over medium heat stirring constantly until it has reduced by 1/4 and looks thick and creamy (about 15 - 20 minutes) transfer to a food processor or container that will allow you to use a hand blender and add the cream as you blend until smooth. This can be prepared a day in advance and kept in the fridge. Allow it to come to room temp before using.