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Recipe: Chicken Sate with Peanut Sauce (using coconut milk)

Main Dishes - Chicken, Poultry
CHICKEN SATE WITH PEANUT SAUCE

1 tsp turmeric
1/2 tsp salt
1/2 cup fresh or canned unsweetened coconut milk
1 lb boneless, skinless chicken breasts, trimmed of fat and cut into 1x4-inch strips not more than 1/4-inch thick
Bamboo skewers
Peanut sauce (for serving, recipe follows)

Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours.

Meanwhile, prepare Peanut Sauce and soak the bamboo skewers in cold water.

WHEN READY TO COOK:
Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.

Serve with a bowl of Peanut Sauce on the side.

PEANUT SAUCE

1 (1/2-inch) piece fresh ginger root, peeled and minced
1 to 2 Serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter
1/3 cup fresh or canned unsweetened coconut milk
2 to 3 tbsp fresh lime or lemon juice
2 tbsp fish sauce or soy sauce
1 tsp sugar
1/4 cup fresh cilantro (for garnish)

Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro.

Makes 4 servings
Source: Wisconsin State Journal
MsgID: 372039
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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