Chicken Satay with Peanuts

Ingredient

• 1 lb (450 g) chicken breast, cut in stripped
• Marinade
• 1 tsp. (5 mL) fresh ginger, grated
• 2 cloves garlic
• 2 Tbsp. (30 mL) soy sauce
• 2 Tbsp. (30 mL) white wine

Peanut Sauce

• 1/2 tsp. (2 mL) ground cumin
• 1/2 tsp. (2 mL) turmeric
• 1 tsp. (5 mL) fresh coriander
• 1 tsp. (5 mL) chili powder
• 1 tsp. (5 mL) soy sauce
• 2 tsp. (10 mL) brown sugar
• 1/2 cup (125 mL) crunchy peanut butter
• 1/2 cup (125 mL) coconut milk
• Juice of 3 limes
• To taste salt and white pepper

Preparation

1. Mix the ingredients for the marinade in a glass bowl. Add the chicken, cover and marinate for 2 hours.

Peanut Sauce

1. Mix the first seven ingredients for the sauce and cook on medium heat for 2 minutes. Reduce the heat and add the coconut milk. Set aside.
2. Soak 20 wooden skewers in cold water for 15 minutes.
3. Thread the meat in a zig zag fashion on the skewers.
4. Cook in a skillet or on the grill on medium heat for 15 minutes.
5. Brush the meat with the sauce during cooking. Add the lime juice to the sauce and adjust the seasoning. Serve immediately.