Spicy Satay Chicken

Chicken skewers, dipped in peanut sauce, are a favorite appetizer in Thailand. Purchase a 14-ounce can coconut milk for this recipe. Any remaining coconut milk may be used with Black Rice Pudding. Tamari is an authentic soy sauce, but you may also use regular soy sauce.

Marinade & Chicken

    cup canned light coconut milk
    2 tablespoons tamari sauce
    teaspoon chili powder
    ⅛ teaspoon seasoning salt
    4 skinless, boneless chicken breasts (2 pounds)

Peanut Sauce

    2/3 cup canned coconut milk
    cup peanut butter

1.  Place the coconut milk, tamari sauce, chili powder and salt in
     a 13 x 9 x 2-inch glass baking dish.

2.  Cut each chicken breast into three to four long strips. Thread
     each strip onto a bamboo skewer. Place in the baking dish
     and turn to coat chicken with marinade. Marinate 24 hours.

3.  Heat the coconut milk in a 1-quart saucepan, just until warm.
     Remove from heat and stir in peanut butter.

4.  Grill or broil the chicken skewers. Serve with individual
     bowls of peanut sauce for dipping.

     Makes 8 servings