Chicken Satay

When we eat at Thai Restaurants we often order Chicken Satay as an appetizer. When we eat good food we want to figure out how to make it at home. Thanks to the cooking skills of my daughters we can now enjoy this delicious dish at home. This is Amber's recipe, Candise made it for us last time she was here. It is easy and so yummy, we served it with Jasmine Rice and Stir Fried Veggies. It was one delicious meal.
We now have mastered Coconut Curry Soup and Coconut Shrimp Curry but I still need to visit my favorite Thai Restaurant for their Mango Sticky Rice with Coconut Ice Cream! That dish is amazing, such a treat.

Amber's Chicken Satay

Approx. 1 1/2 lbs boneless skinless chicken tenders

Marinade:

1/2 cup peanut butter

1/4 cup peanut or vegetable oil

2 Tbsp. white wine vinegar

2 Tbsp. fresh cilantro, chopped

1/2-1 tsp. red pepper flakes or a small squeeze of Sriracha--maybe 1/4 teaspoon

1/4 cup soy sauce

2 Tbsp. lime juice

3 garlic cloves, minced or pressed

2 tsp. finely copped fresh ginger root

1 Tbsp. sugar

1. Cut the chicken tenders in half lengthwise.

2. Mix marinade ingredients and whisk or stir until smooth. (I just buzzed everything in the food processor) Add a few Tbsp. of water if too thick. Reserve 1/2 cup for dipping, if desired. Marinate chicken 20 minutes or longer.

4. Using metal or bamboo skewers, skewer chicken pieces.

5. Grill 8-10 minutes or broil for 5 minutes on each side.

Zucchini or red pepper pieces are also good in this marinade and grilled.