Thai Chicken Satay with Peanut Sauce

Trim any fat from the chicken breasts, then cut into small, thin chunks. Set aside.

For the marinade: Mix onion, half of the crushed garlic, half of the ginger, 1/8 cup of the soy sauce, chili powder, coriander seeds, brown sugar, lemon or lime juice, and oil in a shallow dish or large Ziplock bag.

Add chicken and toss until well coated. Cover, and place in fridge to marinate for at least 2 hours.

After marinating, spread chicken and remaining marinade out over a jelly roll pan. Cook under the broiler for 8 – 10 minutes, turning and redistributing marinade a couple of times.

For the peanut sauce: Combine the following in a sauce pan over medium heat: coconut milk, peanut butter, fish sauce, the rest of the garlic powder, the rest of the ginger powder, honey, the remaining soy sauce, rice vinegar, sesame oil, garlic chili sauce, and crushed red pepper flakes. Bring to a boil and cook for about three minutes.

Remove from heat and sample. You may wish to tweak the honey, chili sauce, and red pepper flakes to get the spiciness you desire. As is, the peanut sauce is pretty mild and kid-friendly.

Serve the chicken over a bed of rice with the sauce poured on top.

Alterations:

* Pork or beef may be substituted for the chicken.
* You can make Rama Thai stir fry with cabbage, carrots, and other veggies, then add the chicken and sauce and serve over rice or noodles, topping with crushed peanuts or cashews.
* Cut the meat into thin strips and after marinating, thread the pieces, concertina style on bamboo or thin wooden skewers before roasting under the broiler or cooking on the grill, then use the sauce for dipping.
*Sauce alone is great with noodles, Vietnamese meatballs, and more!

Easy to tweak to your taste preferences – I hope you enjoy!