The perfect Thai appetizer. The crunchy peanut sauce is so good you'll be tempted to eat it with a spoon - no judgment if you can't resist. It's also great as a dipping sauce chicken wings, chicken fingers, shrimp, scallops or steak bites.
2tbsp.finely chopped Vidalia or Maui onion - or another sweet onion
2clovesgarlic - minced
3/4cupcrunchy peanut butter
3/4cuplight coconut milk
1-1/2tbsp.lite soy sauce
1/2tsp.crushed red pepper
1tbsp.finely chopped cilantro
2Treduced-sodium soy sauce
2.5tyellow curry powder
3clove garlic - minced
1Tfreshly grated ginger
1Tfish sauce - it won't taste fishy but it can be omitted
2lbsboneless, skinless chicken breast (or thighs) - cut into 2-inch strips
Salt and Pepper to taste
Prepare Wood Skewers
If you are using wood skewers soak them for at least an hour.
Crunchy Peanut Sauce
Sauté onion and garlic in peanut oil for 5 to 10 minutes or until soft.
Let cool slightly and stir in remaining ingredients.
Set aside until chicken is ready.
Top with crushed peanuts.
Cut chicken into 2-inch strips.
Combine all ingredients listed under the chicken satay section except for the peanut oil in a large mixing bowl
Add chicken, cover tightly, and refrigerate for at least an hour, but no longer than 12 hours.
Remove the chicken from the marinade. Discard the marinade to prevent food poisoning.
Preheat grill or grill pan to med-high heat.
Thread chicken onto skewers. Brush with peanut oil; season with salt and pepper, to taste.
Place skewers on the grill, and cook, turning twice until the chicken is completely cooked and no pink remains. I like to get a little char on the chicken before I consider it done. The chicken needs to reach an internal temperature of 165 degrees F. Cooking time should be about 10 - 15 minutes
Serve immediately with crunchy peanut sauce. Top with crushed peanuts.