Chicken sate

Chicken Sate With Peanuts

MARINADE:

1/2 cup light brown sugar
1 teaspoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers

PEANUT SAUCE:

3/4 cup crunchy peanut butter
1 1/2 cup coconut milk, unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.

Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.

Sprinkle grilled chicken with lime zest and garnish with cilantro leaves.

Serve with the peanut sauce for dipping.

Chicken Sate With Dipping Sauces

CHICKEN:

1 pkg. boneless chicken breasts, cut into 1-inch strips

1/2 c. water
3 tbsp. soy sauce
1 tbsp. brown sugar, preferably dark
1 garlic clove, minced

PEANUT SAUCE:

1 c. chicken broth
1/4 c. shelled, skinned fresh roasted peanuts
1 tbsp. fresh lemon juice
1 tbsp. minced fresh ginger
1/4 tsp. chili powder
1 garlic clove, minced
Salt

PLUM SAUCE:

1 jar prepared hoisin sauce
Light salt soy sauce

Mix water, soy sauce, brown sugar and garlic in bowl. Add chicken and stir to coat. Marinate for 1-3 hours, turning frequently.

For peanut sauce: Mix first 6 ingredients in blender until smooth, about 1 minute. Transfer to saucepan. Simmer until thick enough to coat spoon, stirring constantly, about 10 minutes. Season with salt to taste.

For plum sauce: Place prepared hoisin sauce in bowl. Add soy sauce until sauce is smooth, not runny, and is still able to coat spoon.

Prepare grill or preheat broiler. Grill or broil sates 4 inches from heat source until golden brown and cooked through, about 3 minutes per side. Set sates on plate. Pass sauces separately for dipping.

Grilled Chicken Sate

3 whole skinless, boneless chicken breasts, cut into cubes

MARINADE:

2 tbsp. soy sauce
2 tbsp. chopped ginger
1 tsp. ground cumin
2 tbsp. dark brown sugar
1/2 c. peanut oil
2 cloves garlic, crushed
1 tsp. ground coriander
1/2 tsp. chili powder

DIPPING SAUCE:

2 tbsp. soy sauce
1/2 c. dry roasted peanuts, coarsely chopped
Pinch of chili powder
3 tbsp. chopped cilantro
1/4 c. hoisin sauce
3/4 c. chicken stock
1 clove garlic, mashed
2 green onions, chopped

For the marinade: Place chicken in a glass dish, combine the soy sauce, peanut oil, ginger, garlic, cumin, coriander, brown sugar, and chili powder. Stir thoroughly and pour over chicken. Marinate for at least 3 hours, or overnight.

For the sauce: In an electric blender, whir together the soy sauce, hoisen sauce, peanuts, chicken stock, garlic, and chili powder. Transfer the mixture to a bowl and add the scallions, cilantro or parsley and chili pepper. Cover tightly, set aside.

To grill sates (chicken pieces), thread on presoaked bamboo shoots. Place on grill, turning often. Serve on rice with dipping sauce on side.