Ingredients

4 boneless, skinned chicken breast halves

Marinade:

1 small onion, finely chopped

1 garlic clove, crushed

1" piece gingerroot, peeled and grated

2 T soy sauce

2 t chili powder

1 t ground cilantro

2 t dark brown sugar

1 T lime juice

1 T veg. oil

Sauce:

1 1/4 C coconut milk

1/3 C crunchy peanut butter

1 T fish sauce

1 t lime juice

salt and pepper

Preparation

  1. Trim any fat from the chicken, then cut it into strips about 3" long.

  2. To make the marinade, place all the ingredients in a shallow non-metallic dish and mix well. Add the chicken strips and turn in the marinade until well coated. Cover and leave to marinate for 2 hours or overnight in the refrigerator.

  3. Remove the meat from the marinade and thread the pieces, concertina style, onto bamboo or thin wooden skewers.

  4. Broil the chicken satays for 8 - 10 minutes, turning and brushing occasionally with the marinade, until cooked through.

  5. Meanwhile, to make the sauce, mix the coconut milk with the peanut butter, fish sauce, and lime juice in a saucepan. Bring to a boil, then cook for 3 minutes. Season to taste and serve with cooked satays.