Chicken Saté with Peanut Sauce (if you have a nut allergy you can use sunflower butter)
SATE´ (pronounced sah teh)
1 lb skinless, boneless chicken breast cut into 8 strips
1 Tablespoon light brown sugar
2 1/2 Tablespoons Tamari Sauce
2 teaspoons bottled ground fresh ginger
1 teaspoon grated lime rind
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
8 inch skewers (soak for 30 min in water before putting on the grill to keep them from burning up and charring)
1 can coconut milk
cooking spray
sauce for dipping
1 Tablespoon light brown sugar
1 1/2 tablespoons tamari sauce
1 tablespoon fresh lime juice
2 Tablespoons natural-style peanut or sunflower butter
1/4 teaspoon crushed red pepper (optional)
1 garlic clove, minced
Directions
*****THE NIGHT BEFORE - SOAK CHICKEN IN COCONUT MILK (GALLON SIZED BAGGIE) in the refrigerator.*****
Start up the grill!
Prepare the saté by combining chicken and next 6 ingredients (through the garlic) in a bowl. Let marinate in the refrigerator for at least 10 min - I prefer 2 hours.
Prepare the sauce by combining all the ingredients in a bowl. Stir until sugars dissolve.
Thread chicken onto each of the skewers. Place chicken on grill coated with cooking spray. Grill for 2- minutes per side. Serve immediately with sauce.
PERSONAL NOTE: This serves 4 so we double the recipe. This is good cold and could be included in a lunch box. (might be advisable to snip the tip of the skewer or un-skewer the meat)
If the sauce is too thick, I thin it a bit with mirin. We serve this with a salad.
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