How to Make Chicken Satay

This is a great party dish. Once the chicken is marinated, it's a snap. Serves six people.

Things You'll Need

• 2 tbsp. chunky peanut butter
• 1 large garlic cloves - peeled and minced
• spatulas
• saucepans
• 1 c. coconut milk
• mixing bowls
• 1 tsp. canola oil
• 3 tbsp. freshly chopped cilantro
• chef's knives
• 1 1/2 tsp. tomato paste
• 2 tsp. ground coriander
• 3 1/4 tsp. dark brown sugar
• 2 tbsp. Asian chili sauce
• serving platters
• 1/4 c. hoisin sauce
• 3/4 tsp. red pepper flakes
• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp. fish sauce
• Chef's Knives
• Mixing Bowls
• Saucepans
• Serving Platters
• Spatulas
• Mixing bowls

Instructions

1. Mix the coconut milk, 2 tbsp. of the sugar, chili garlic sauce, fish sauce, red pepper flakes and coriander together in a large bowl. Slice the chicken breasts crosswise into 1/2-inch thick slices.

2. Add the chicken breasts to the marinade, mix well and cover. Place in the refrigerator for a minimum of 3 hours and as long as overnight.

3. Combine the peanut butter, tomato paste, remaining sugar, 1/3 c. water and hoisin sauce. Heat the oil in a small saucepan over high heat. When the oil is hot but not smoking, add the garlic and pepper flakes.

4. Stir frequently for 4 or 5 seconds and then add the sauce mixture. Cook, stirring constantly, for 3 to 4 minutes.

5. Remove the sauce from the heat.

6. Heat a grill to medium hot or preheat a broiler.

7. Thread the chicken on the skewers and grill or broil until just done.

8. Serve with the sauce alongside and the cilantro sprinkled over the top.

Tips & Warnings

• The dipping sauce improves overnight, so if you've got the time, make it a day ahead and keep refrigerated until ready for use.

• Use any kind of chili garlic sauce: Chinese, Thai, Vietnamese - they're all fine.