I thought I was having guests for dinner on a night when I had prepared a Thai eggplant dish. Not knowing how much they liked eggplant, or how much they might miss meat in their meal, I quickly put these satay strips together. The satay part was embarrassingly simple to prepare, and very attractive to present.
I served with a peanut dipping sauce, but am not thrilled with the version I used. I will continue experimenting and hopefully have a better version to share in the future.
Chicken Satay with Peanut Sauce
3 T lime juice
1 tsp curry powder
2 tsp honey
1/2 tsp coriander
1/2 tsp cumin
1/8 tsp salt
2 cloves garlic, finely chopped
1 lb boneless, skinless chicken breast halves, cut into 1" cubes
Mix all ingredients, except the chicken. Place chicken in a Ziploc bag. Pour lime juice mixture over chicken; toss to coat. Cover and refrigerate 2 hours.
Set oven to broil. Spray broiler pan with cooking spray. Remove chicken from marinade, and reserve the marinade.
Thread chicken on eight 8" skewers. (If using bamboo skewers, be sure to soak them in water for at least 30 minutes before hand, to prevent their burning.) Place skewers on broiler pan.
Broil chicken 4 minutes. Turn, brush with marinade, and broil 4-5 minutes more, until done.
Discard any remaining marinade.