Indonesian Chicken Sate With Peanut Sauce

One of my favorite recipes, taken from the pages of an old Watkins magazine. I had long since lost it and was really excited when I found the recipe again online. I thought I'd post it here so I'd be sure not to lose it again. Disregard the specifications for wheat free soy sauce if it's not applicable to your diet - my family is gluten free.

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• Chicken Sate

• 4  large boneless skinless chicken breasts
• 1⁄4 cup  gluten-free soy sauce (wheat free)
• 2  tablespoons lemon juice
• 1  tablespoon molasses
• 3⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon ginger

• Peanut Sauce

• 1⁄3 cup creamy peanut butter
• 1⁄2 cup hot water
• 3  tablespoons  gluten-free soy sauce (wheat free)
• 1  tablespoon lemon juice
• 1  tablespoon molasses
• 1  teaspoon garlic powder
• 1⁄2 teaspoon red pepper flakes

Directions

1. With meat mallet or bottom of heavy saucepan, pound each chicken breast half to 1/2-inch thickness between two pieces of waxed paper.
2. Cut breast lengthwise into 1-inch wide strips. In bowl or plastic storage bag, place chicken and remaining ingredients. Mix well.
3. Cover and refrigerate at least two hours, stirring or turning bag occasionally (the longer the marinating time the spicier the chicken).
4. Thread chicken strips on metal or bamboo skewers. If using bamboo skewers, soak in water to prevent charring when broiling. Brush generously with marinade.
5. Broil or grill 3 to 4 minutes on each side, or until chicken is done and tender, brushing with marinade frequently. Serve hot with Peanut Sauce.
6. To make the Peanut Sauce:
7. In small bowl, whisk peanut butter into hot water.
8. Add remaining ingredients and whisk until smooth.
9. Cover and refrigerate until serving time.
10. Bring to room temperature before serving.