Chicken Satays On Lemongrass Spears With Peanut Sauce

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup smooth peanut butter
• 1/2 cup low sodium chicken broth
• 1/4 cup unseasoned rice vinegar
• 3 tablespoons palm sugar or 3 tablespoons dark brown sugar
• 2 tablespoons tamari soy sauce
• 2 tablespoons fresh ginger, minced
• 2 teaspoons hot chili sauce (such as sambal oelek or sriracha) or 2 teaspoons chili paste (such as sambal oelek or sriracha)
• 1 teaspoon turmeric
• salt and pepper
• 1 1/2 cups sliced shallots (about 10)
• 1/2 cup unsweetened dried shredded coconut
• 1/2 cup fresh cilantro, chopped
• 6 garlic cloves, peeled
• 3 kaffir lime leaves (double leaf, thinly sliced)
• 2 serrano chilies, stemmed
• 1 inch gingerroot, chopped
• 2 tablespoons vegetable oil
• 2 lbs boneless chicken thighs (cut into 1-inch pieces)
• 1 teaspoon salt
• 16 stalks lemongrass
• vegetable oil cooking spray

Recipe

• 1 for peanut sauce: stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. season with salt and pepper. transfer to small bowl. (can be made 3 days ahead. cover; chill. microwave on low setting until lukewarm and stir well before serving.).
• 2 for chicken: grind first 7 ingredients in processor to coarse paste. heat oil in medium skillet over medium heat. add paste to skillet; do not clean processor. sauté paste until just brown, about 5 minutes; transfer to large bowl and cool. add chicken and salt to processor; grind coarsely. mix chicken into paste in bowl.
• 3 press 1/4 cup chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk exposed. repeat with remaining chicken mixture and stalks. (can be made 2 days ahead. place on plastic-lined baking sheet, cover, and chill.).
• 4 spray grill with nonstick spray and prepare barbecue (medium-high heat). grill satays until chicken is cooked through, turning often, about 8 minutes. serve with warm peanut sauce.