Breast of Chicken Satey

Wow, this is really good! As good as it is though, I've named this Breast of Chicken Satey because I'm going to make this the next time exactly the same, but use chicken thighs. The breast meat tastes great, but doesn't have enough fat to char up nicely.

 

For the sauce, there's tons of different options, but I like this one; spicy coconut peanut sauce. I love the coconut milk and peanut butter combination, but it's the lime, soy, garlic, brown sugar, ginger and red pepper flakes that make the sauce amazing.

Ingredients:
2 large boneless skinless chicken breasts
15 wood skewers soaked in water for 30 minutes
1 cup lite coconut milk
1/2 cup + 2 tablespoon creamy peanut butter
2 tablespoons fresh lime juice
1 teaspoon ground ginger
2 minced garlic cloves
1 1/2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
1 lime sliced into eighth's

Preparation:

Combine the coconut milk, peanut butter, lime juice, ginger, garlic, soy and red pepper flakes in a medium bowl. Mix well and remove 1/4 of the sauce to a small serving bowl, cover in plastic wrap and set in the refrigerator.

 

Take the chicken breast's and slice into long strips. Place the sliced chicken breast into a large Ziploc bag. Add 3/4's of the spicy coconut peanut sauce to the chicken and let marinate for an hour.

 

After an hour take the chicken strips and place onto the wood skewers and place on a spray oiled broiler pan. Broil the chicken skewers for about 5 minutes. No need to turn the skewers.

 

To serve, use a small bowl as a mold for the rice and add to the plate. Place a couple lime wedges on the plate. Place 3 - 4 chicken skewers on the plate and top with the reserved spicy coconut peanut sauce, chopped cilantro, sliced green onions.