1. Make chicken- Whisk coconut milk, fish sauce, curry, sugar,
cilantro, salt and pepper. Put chicken in a large ziplock bag; pour
in marinade. Seal bag; rub marinade into chicken. Chill for 3 hours,
turning bag occasionally.
2. Make sauce- Combine soy sauce, vinegar, red pepper, sugar,
ginger, sesame oil, peanut butter and broth in a pan and bring to a
boil over medium heat, whisking until smooth, 2 to 3 minutes.
Thin with more chicken broth, if desired. Remove from heat, let
cool, cover and chill.
3. Preheat grill to medium. Remove chicken from marinade;
discard marinade. Thread each piece of chicken onto a metal or
bamboo skewer. Grill for 5 to 7 minutes, turning once, until
chicken is cooked through and no longer pink. Serve with sauce.
Originally Submitted
7/31/2012
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