Chicken Satay

Ingredients

Marinade

• 1/2 cup vegetable oil (M)
• 1/4 cup soy sauce (M)
• 1/4 cup fresh lime juice (M)
• 1 1/2 tablespoons fresh cilantro, chopped, plus additional
• fresh cilantro, for garnish (M)
• 1 tablespoon grated fresh gingerroot (M)
• 1 tablespoon brown sugar (M)
• 2 teaspoons hot chili paste (M)

Dipping Sauce

• 1/4 cup crunchy peanut butter (D)
• 3 tablespoons soy sauce (D)
• 2 tablespoons lime juice (D)
• 2 tablespoons brown sugar (D)
• 2 tablespoons sesame oil (D)
• 1 garlic clove, crushed (D)
• 2 teaspoons grated fresh ginger (D)
• 1 teaspoon red pepper flakes (D)

Directions

1. 1

   Marinade: In food processor with a metal blade, process oil, soy sauce, lime juice, cilantro, gingerroot, brown sugar, and hot chili paste until well mixed.

2. 2

   Pour marinade into a zip-top plastic bag and add chicken strips. Zip bag and turn it to coat all pieces.

3. 3

   Marinate overnight in the refrigerator.

4. 4

   Dipping Sauce: The next day, prepare the dipping sauce by processing the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in food processor with a metal blade.

5. 5

   Pour into a serving bowl and set aside at room temperature.

6. 6

   Preheat the broiler.

7. 7

   Line a broiler pan with foil.

8. 8

   Weave two marinated chicken strips onto each skewer, pushing them together tward the non pointed end.

9. 9

   Place skewers on prepared broiler pan and broil until cooked through and brown on the outside, about 5 minutes.

10. 10

    Turn skewers over halfway through cooking time.

11. 11

    Serve hot with the dipping sauce. Garnish with cilantro, if desired.

12. 12

    You can also use the a BBQ grill for these!