Recipe courtesy of Gourmet Magazine

Chicken Sates with Spicy Szechuan Peanut Sauce

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  • Total: 1 hr 35 min
  • Prep: 1 hr 20 min
  • Cook: 15 min
  • Yield: 10 sates
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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)

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 ginger root

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


Special equipment:
10 (8-inch) bamboo skewers, soaked in water for 30 minutes
  1. In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well. Stir in cornstarch, mixing thoroughly. 
  2. 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. 
  3. 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:

  1. 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. 
  2. Yield: 2 1/2 cups

Cook’s Note

*available at Asian markets, some specialty foods shops, and supermarkets