Chicken Sates with Spicy Szechuan Peanut Sauce

Total Time:
1 hr 35 min
1 hr 20 min
15 min

10 sates

  • 1 cup well-stirred canned unsweetened coconut milk
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon ground coriander seeds
  • 2 teaspoons cornstarch
  • 1 whole skinless boneless chicken breast (about 3/4 pound)
  • 10 (8-inch) bamboo skewers, soaked in water for 30 minutes
  • Spicy Szechuan Peanut Sauce, recipe follows
  • Spicy Szechuan Peanut Sauce:
  • 1 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup Asian sesame oil
  • 3 tablespoons rice vinegar (not seasoned)
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons grated peeled fresh gingerroot
  • 1 1/2 teaspoons Asian chili paste* or 1 teaspoon dried hot red pepper flakes
  • 1 tablespoon hoisin sauce*, or to taste
  • 1 1/2 to 2 tablespoons fresh lime juice
  • 3/4 cup water
  • *available at Asian markets, some specialty foods shops, and supermarkets
  • In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Stir in cornstarch, mixing thoroughly.

  • Cut chicken lengthwise into 10 (1/2-inch-thick) strips and add to cornstarch mixture, stirring to coat. Marinate chicken, covered and chilled, at least 1 hour and up to 24 hours, refrigerated.

  • Prepare grill. Thread 1 piece chicken onto each skewer and grill on a oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. Serve with Spicy Sichuan Peanut Sauce.

Spicy Szechuan Peanut Sauce:
  • In a blender or food processor blend all ingredients with salt, to taste, until smooth. If not using immediately, transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.

  • Yield: 2 1/2 cups

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