Chicken Satay

Ingredients

• 455 g skinless, boneless chicken thighs, cut into 1/2 inch strips
• 1 clove garlic, minced
• 4 g minced fresh ginger root
• 15 ml fish sauce
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• 10 ml peanut oil
• 4 shallots, minced
• 6 g minced garlic
• 4 g minced fresh ginger root
• 2 small red chile peppers, seeded and minced
• 130 g crunchy peanut butter
• 415 ml coconut milk
• 10 ml soy sauce
• 9 g brown sugar
• 20 ml fish sauce
• 20 ml lime juice
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• 12 wooden skewers, soaked in water for 1 hour

Method

1. Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
2. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
4. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

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