Chicken Sate With Peanut Sauce

It took me a while to get around to trying this recipe I clipped from Cooking Light, but it is a winner! I will be making again and again. Despite the long list of ingredients, it actually goes together fairly quickly. Both the sauce and the marinade are only mildly spicy.

• Ready In: 42 mins
• Serves: 4

Ingredients

• Sate Marinade

• 1⁄2 cup  chopped shallot (about 4)
• 2  tablespoons dark brown sugar
• 1  tablespoon  minced fresh ginger
• 1  tablespoon sambal oelek (chile paste with garlic)
• 1  tablespoon low sodium soy sauce
• 2  teaspoons  coriander seeds
• 2  teaspoons canola oil
• 1  teaspoon fish sauce
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon black peppercorns
• 1  dash  of freshly ground nutmeg
• 4  garlic cloves
• 2  whole cloves
• 1 1⁄2 lbs  chicken breast tenders

• Peanut Sauce

• 1⁄2 cup  reduced-fat creamy peanut butter
• 1⁄3 cup water
• 3  tablespoons lime juice
• 1  tablespoon low sodium soy sauce
• 2  teaspoons dark brown sugar
• 1  teaspoon hot paprika
• 1  teaspoon hot chili sauce (such as Huy Fong Sriracha)

Directions

1. Preheat broiler.
2. To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
3. To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
4. Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
5. Serve with peanut sauce.