Chicken Sates with Spicy Szechuan Peanut Sauce

• 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
• 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

1. In a small bowl stir together coconut milk, soy sauce, curry powder, and ground coriander until combined well.
2. Stir in cornstarch, mixing thoroughly.
3. Cut chicken lengthwise into 10 (1/2-inch-thick) strips and add to cornstarch mixture, stirring to coat.
4. Marinate chicken, covered and chilled, at least 1 hour and up to 24 hours, refrigerated.
5. Prepare grill.
6. 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.
7. Serve with Spicy Sichuan Peanut Sauce.
8. In a blender or food processor blend all ingredients with salt, to taste, until smooth.
9. If not using immediately, transfer sauce to a jar with a tight-fitting lid.
10. Peanut sauce keeps, covered and chilled, 1 week.
11. Yield: 2 1/2 cups

milk, soy sauce, curry powder, ground coriander seeds, cornstarch, chicken, bamboo skewers, peanut sauce, peanut butter, soy sauce, asian sesame oil, rice vinegar, garlic, gingerroot, asian chili paste, hoisin sauce, lime juice, water, markets

Taken from www.foodnetwork.com/recipes/chicken-sates-with-spicy-szechuan-peanut-sauce-recipe.html (may not work)