Recipe for Peanut Sauced Chicken Satay Kabobs


4 chicken breasts; skinless and boneless
1/4 cup soy sauce
2 tablespoon oil
2 tablespoon lemon juice
1 teaspoon curry powder
1 teaspoon sesame oil
1/4 teaspoon coriander
1 centiliter garlic; minced
5 tablespoon hot water
1/4 cup peanut butter
1/2 teaspoon gingerroot; grated
1/8 teaspoon crushed red pepper


Rinse chicken; pat dry. Cut chicken breasts lengthwise into 1" wide strips. Place chicken strips in a plastic bag set in a deep bowl. For marinade, combine soy sauce, oil, lemon juice, curry powder, sesame oil, coriander and garlic; pour over chicken. Close bag. Marinade in fridge for 1 to 2 hours, turning occasionally. Meanwhile, for peanut sauce, in a small bowl gradually add hot water into peanut butter till smooth and of a sauce-like consistency. Stir in gingerroot and red pepper. Set sauce aside. Drain chicken, reserving marinade. On 8 long metal skewers, loosely thread chicken strips accordian style. Preheat gas grill. Place kabobs on grill rack over medium heat. cover and grill kabobs on grill rack over medium heat. Cover and grill kabobs for 5 to 6 minutes (or 7 to 8 minutes for indirect heat), brushing with reserved marinade and turning once halfway through. Serve chicken strips with peanut sauce.

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