Chicken Satay

Total Time: 47 mins Preparation Time: 40 mins Cook Time: 7 mins

Ingredients

• 1 1/2 lbs chicken breasts (skinless and boneless)
• 2 medium onions
• 6 garlic cloves
• 2 tablespoons soy sauce
• 1/4 cup lime juice
• 1 teaspoon black pepper
• 1/2 cup crunchy peanut butter
• 1 cup unsweetened coconut milk
• 1 tablespoon brown sugar
• 3 small dried hot peppers
• 1 teaspoon anchovy paste

Recipe

• 1 soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes. cut chicken breasts into 24 thin strips. in a food processor, mince onions and garlic. remove half of this mixture to a small bowl and reserve. add soy sauce and 3 tblsp. lime juice to food processor. combine well and coat chicken strips. cover and refrigerate 2 hours. return reserved onion and garlic mixture to food processor. add remaining 1 tblsp. lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste. process until smooth. transfer mixture to a nonstick saucepan and cook over low heat 10 minutes. some oil will separate out of the sauce. gently blot off excess with a paper towel. remove sauce to a small bowl for serving. prepare a medium-hot fire in a barbeque grill or preheat broiler. thread chicken strips onto wet bamboo skewers. grill or broil until chicken is cooked through, about 5 to 7 minutes. serve satay on their skewers with sauce on the side for dipping.