Satay Chicken

24 bamboo skewers, 6-inches long
1 lb. skinless, boned chicken breast or chicken tenders with tendons removed
1 recipe Satay sauce

1/4 C. holsin sauce*
3 Tbsp. plum sauce*
2 Tbsp. distilled white vinegar
1 Tbsp. honey or brown sugar
1 Tbsp. sake* or sherry
1/2 tsp. Chinese chili sauce*
1 Tbsp. minced fresh cilantro
3 cloves fresh garlic, minced or pressed

1. Slice breast meat or separate tenders, slicing in half if necessary to 24
ribbon strips about 4 inches long, 1/2 inch wide, and 1/8 inch thick. Combine
marinade ingredients and mix with meat. Thread 1 piece of meat on each skewer
leaving at least 1 inch of skewer uncovered at each end.
Pour remaining marinade over meat. Marinate 1 hour or longer in refrigerator,
turning skewers at least once.

2. If broiling meat, place broiling rack at highest setting, then preheat
broiler to 550 degrees. When oven is preheated, turn setting to broil and
broil meat until just cooked about 2 to 4 minutes. If using an electric oven
leave door slightly ajar during cooking. If grilling, light coals about 1 hour
ahead, so they develop a white ash. Place skewers over heat and grill for
about 3 minutes, rotating several times.

3. Bring Satay Sauce to room temperature. If sauce is too thick, thin with a
little water or skim milk. Serve meat hot with sauce on side.
Satay Sauce
2 Tbsp. quality chunky or smooth peanut butter
1 1/2 Tbsp. lime juice
2 cloves garlic, minced
2/3 cup evaporated nonfat skim milk
2 tsp. sugar
1 tsp. dark soy sauce*
1/2 tsp. ground cumin
1/2 tsp. Chinese chili sauce*
1/2 tsp. coriander
1/4 tsp. turmeric
1 tsp. cornstarch
2 to 2 1/2 tsp. imitation coconut extract

1. Place peanut butter in saucepan with a teaspoon limejuice and all remaining
ingredients except cornstarch and coconut extract. Bring sauce to a low boil
over medium-high heat.

2. Mix cornstarch with a teaspoon of water and add to boiling sauce. Stirring
constantly, continue to cook for 1 minute. Pour sauce into a small bowl, stir
in coconut extract and let sauce cool to room temperature. When at room
temperature, stir remaining limejuice and adjust seasonings.

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