"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Satay w/ coconut milk-peanutbutter sauce Recipe

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This recipe for Chicken Satay w/ coconut milk-peanutbutter sauce, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassie Larson
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup creamy peanut butter 1 cup coconut milk (can use light)
2 tablespoons fresh lime juice 2 tablespoons soy sauce
1 tablespoons dark brown sugar 1 teaspoon ground ginger
2 cloves garlic, chopped teaspoon red pepper flakes(I take that out, but I'm kind of a hot wimp)
2 lbs chicken cutlets 30 Wooden skewers, soaked for 30 mins

Directions:
Directions:
Mix first 8 ingredients, remove 3/4 and refrigerate. Cut chicken into strips and marinate in remaining sauce for 1 hour. Heat broiler, thread strips onto skewers and broil about 6 minutes. Bring refrigerated sauce to room temp and use as a dip for the chicken. Can also grill if desired. I serve this with steamed rice or Asian noodles and broccoli or sugar snap peas.

Personal Notes:
Personal Notes:
Easy and delicious, kids will like because they are on skewersJ Makes quite a bit of sauce (extra for dipping)

 

 

 

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