Chicken Satay With Peanut Sauce

Everyone will enjoy these – food on a stick! How easy is that? You can also use beef and, if allergies are in the mix, make a vegetable wonton dipping sauce as a complement to either protein.

•  2 tbsp. soy sauce
• 1 tbsp. vegetable oil
• 1 tbsp. lemon juice
• 2 tsp. chopped garlic
• 1 tbsp. light brown sugar
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. turmeric
• 1  1/2 lb. boneless, skinless chicken breast, sliced 1/4 inch thick

Combine all the ingredients except the chicken together in a medium bowl.  Add the chicken (or beef) and toss to coat. Cover and marinate for one hour in the refrigerator.

Thread the meat onto skewers and working in batches, grill on the bbq for 1-2 minutes per side or until the chicken is cooked through.

Peanut Dipping Sauce

• 1 tbsp. vegetable sauce
• 1/4 cup chopped red onion
• 2 tsp. chopped garlic
• 1/4 tsp. chili flakes
• 1 cup coconut milk
• 2 tbsp. soy sauce
• 2 tbsp. ketchup
• 2 tbsp. lime juice
• 1/2 cup smooth peanut butter
• 2 tbsp. water (optional)

Heat oil in a saucepan over medium heat. Add the onion and saute until soft. Add the garlic and chili flakes and saute for 1 minute. Add the coconut milk, bring to a boil , cooking for 4 minutes or until reduced and thickened. Remove from the heat. Stir in the soy sauce, ketchup and lime juice. Allow the mixture to cool down to room temperature.

Sir in the peanut butter. If the sauce appears to separate or is too thick, add the water, whisking to incorporate. Serve with the chicken.

Yummmmm! This serves 4. Double it up and use beef in one and chicken in the other for a fun night.