Chicken Satay (Saté)

Southeast Asian marinated and skewered meat with a spicy, mildly sweet peanut sauce. One of America's favorite dishes at Thai restaurants, though originally Indonisian rather than Thai. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. This recipe serves 6 for dinner or 18 as an appetizer.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  boneless skinless chicken breasts
• 1⁄2 cup roasted peanuts, coarsely chopped
• 2  garlic cloves, crushed
• 3⁄4 teaspoon ground ginger
• 1  teaspoon curry powder
• 1  teaspoon ground coriander
• 1⁄4 cup soy sauce
• 2  tablespoons  sesame oil
• 1  tablespoon brown sugar
• 1  pinch chili powder
•  bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or   metal  skewer

Directions

1. Cut the chicken into 1/2" chunks.
2. In a skillet, roast the peanuts over medium heat for 2 minutes.
3. Add garlic and ginger and cook for 2 more minutes.
4. Add curry and coriander and heat for 1 more minute.
5. Combine with all remaining ingredients; mix well.
6. Let chicken marinate in mixture overnight.
7. Preheat oven to 325°F.
8. Thread chicken evenly onto the skewers.
9. Cover a baking sheet with foil and rest the skewered chicken on top.
10. Pour the marinade over the chicken.
11. Bake in oven for 10 minutes.