Cut chicken into 1/2-inch wide strips and place in 9 x 13-inch baking pan. Combine remaining ingredients for marinade. Pour marinade over chicken strips. Cover and refrigerate for at least two hours, ideally overnight. Soak wood skewers in water for about an hour before making the kabobs (the skewers absorb water and are less likely to catch on fire). Thread chicken strips on skewers. Fill the first half of the kabob with skewered meat, leaving the lower half empty so you have a “handle” to easily pick up the satay. Grill chicken satay on a BBQ, basting with the leftover marinade. You can also broil the satay in your oven. Place the satay on a broiling pan and set the broiler to a medium heat (about 350 degrees). Place satay close to heating element and turn meat every five minutes until cooked while basting with the leftover marinade. Depending on the thickness of your meat, the satay should cook in about 8 to 12 minutes, but keep a close eye to avoid overcooking or drying it out. Serve with Peanut Sauce (recipe below) on a bed of lettuce greens. Makes 6 appetizer servings.
Peanut Sauce
1 Tbsp. fish sauce
1/4 cup rice vinegar
1/2 cup coconut milk
1 tsp. sesame oil
1/4 tsp. red Thai curry paste
1/2 cup peanut butter
1/2 cup chicken stock
1/4 cup half & half cream
1/4 cup soy sauce
2 Tbsp. brown sugar, firmly packed
1 clove garlic, minced
1 Tbsp. lime juice
1/2 tsp. turmeric
1/8 cup chives or green onions, finely chopped
1/8 cup peanuts, crushed
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Combine all ingredients with a whisk in a small bowl, adding a little more coconut milk as needed to make a sauce. Pour into a small saucepan over medium heat until sauce starts to bubble. Remove from heat. Serve in a bowl, topped with a sprinkle of fresh, crushed peanuts and finely chopped chives or green onions. Makes 2 cups.
