Thai Chicken Satay Skewers
By: Anonymous
Published: Friday, April 9, 2010 - 1:02am

Ingredients




1 pound boneless skinless chicken breast halves
 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon grated gingerroot
3/4 teaspoon red pepper flakes
2 tablespoons water
3/4 cup canned unsweetened coconut milk
1 tablespoon creamy peanut butter
4 green onions with tops, cut into 1-inch pieces

Preparation

1 1. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish. 2 2. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Reserve 3 tablespoons mixture; cover and refrigerate. Add water to remaining mixture. Pour over chicken; toss to coat well. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally. 3 3. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking. 4 4. Meanwhile, for peanut sauce, combine coconut milk, 3 tablespoons reserved soy sauce mixture and peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes or until sauce thickens. Keep warm. 5 5. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pieces. Brush chicken and onions with reserved marinade. Discard remaining marinade. 6 6. Place skewers on grid. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time. Serve with warm peanut sauce for dipping. 7 Submitted by: RC