Tuesday, May 11, 2010

Chicken Satay w/ coconut milk-peanutbutter sauce

Ingredients:1/2 cup creamy peanut butter 1 cup coconut milk (can use light)
2 tablespoons fresh lime juice 2 tablespoons soy sauce
1 ½ tablespoons dark brown sugar 1 teaspoon ground ginger
2 cloves garlic, chopped ½ teaspoon red pepper flakes(I take that out, but I'm kind of a hot wimp)
2 lbs chicken cutlets 30 Wooden skewers, soaked for 30 mins

Directions:Mix first 8 ingredients, remove 3/4 and refrigerate. Cut chicken into strips and marinate in remaining sauce for 1 hour. Heat broiler, thread strips onto skewers and broil about 6 minutes. Bring refrigerated sauce to room temp and use as a dip for the chicken. Can also grill if desired. I serve this with steamed rice or Asian noodles and broccoli or sugar snap peas.

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