1 lb. skinless, boneless chicken breasts
1/4 cup coconut milk
2 Tbsp. Asian fish sauce
2 Tbsp. fresh lime juice
2 tsp. honey or sugar
2 cloves garlic, minced
1/2 tsp. ground turmeric
2 tsp. minced fresh ginger
1-2 Thai serrano or jalapeņo chilies, seeded and minced
1 clove garlic, minced
2 scallions, both white and green parts, trimmed & minced
1/3 cup chunky peanut butter
1/3 cup coconut milk
2 Tbsp. Asian fish sauce or soy sauce or more to taste
1 Tbsp. fresh lime juice, or more to taste
2 tsp. sugar, or more to taste
1/4 cup chopped fresh cilantro (optional)
1 head Boston Lettuce
1. Rinse chicken breasts under cold water, drain and blot dry. Cut the breasts lengthwise into 16 strips, each 4 " long, 1/2" wide, and 1/4" thick Set aside while you prepare the marinade.
2. Combine the coconut milk, fish sauce, lime juice, honey, garlic and turmeric in a med-size. nonreactive bowl and whisk to blend. Add the chicken to the marinade and toss thoroughly to cost. Cover and let marinate, in the refrigerator, 20 minutes to 2 hours (the longer the better).
3. Preheat the grill to high.
4. Weave the chicken strips lengthwise onto skewers.
5. When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned and cooked through, 1 to 2 minutes per side (2-6 minutes in all).
6. Transfer the sates to serving plate and serve, accompanied by tiny bowls of the peanut sauce. To eat, place a sate on a lettuce leaf and top with chicken with a spoonful of sauce; wrap the lettuce around safe and pull out the skewer.
1. Combine the ginger, chili, garlic, scallions, peanut butter, 1/4 cup coconut milk and 2 Tbsp. fish sauce, 1 Tbsp. lime juice, 2 tsp. sugar and the cilantro (if using) in a small, heavy saucepan. Bring to a boil over med. heat, stirring well to mix then reduce the heat to low and simmer uncovered until richly flavored, about 10 minutes. The sauce should be thick but pourable, thin with coconut milk, if needed.
2. Remove from heat and taste for seasoning, adding fish sauce, lime juice, or sugar as necessary; the sauce should be highly seasoned. Serve warm or at room temperature.
The sauce will keep, tightly covered in the refrigerator, for up to 3 days.
Makes about one cup