Chicken Satay with Homemade Peanut Sauce

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon fish sauce
• 2 teaspoons peanut oil
• 4 shallots, minced
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 small red chile peppers, seeded and minced
• 1/2 cup crunchy peanut butter
• 1 3/4 cups coconut milk
• 2 teaspoons soy sauce
• 2 teaspoons brown sugar
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons lime juice
• 12 wooden skewers, soaked in water for 1 hour

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the soy sauce, one tablespoon of the fish sauce, the clove of garlic and one teaspoon-set portion of the ginger in a bowl. Add the chicken strips, toss to coat, cover and refrigerate for at least 30 minutes.

2. Soak the wooden skewers in water for at least 1 hour before grilling so they do not burn.

3. Heat the peanut oil in a saucepan over medium heat. Add the shallots, minced garlic, remaining ginger and red chiles and cook, stirring, for 4 minutes until softened.

4. Stir in the coconut milk, peanut butter, brown sugar and remaining fish sauce. Simmer over low heat for 10 minutes, stirring often, until thickened. Remove from heat and stir in the lime juice.

5. Preheat a grill or broiler to medium-high heat. Thread the marinated chicken onto the soaked skewers, about 3 to 4 pieces each.

6. Grill the skewers for 8 to 10 minutes, turning once or twice, until the chicken is cooked through and reaches 165°F (74°C) in the thickest part.

7. Serve the chicken skewers warm with the peanut sauce for dipping.