Chicken Satay with Peanut Sauce

• 3 boneless chicken breasts
• 1 cup soy sauce
• 5 tbsp. olive oil
• 1 cup brown sugar
• 4 cloves garlic mashed
• 1 md. onion finely diced
• 2 cans chicken broth
• 1 can coconut milk
• 3 tbsp. hot chili paste (sambal olek)
• 4 tbsp. hot curry powder
• Bamboo skewers
• 4 tbsp. hot chili powder
• 4 tbsp. cumin
• 2 tbsp. Turmeric
• 4 tbsp. ginger
• 1 cup creamy peanut butter

1. Place bamboo skewers in large glass of water pointy side up cut chicken crosswise into strips (about 2 inches mix together 2 tbs soy sauce, 3 tbs brown sugar, 2 tbs olive oil, 1 clove of mashed garlic and 1/2 cup of the onions.
2. add 1 tbs of each of the spices and chili paste.
3. Pour mixture into a gallon storage bag and add chicken pieces.
4. Put in the refrigerator for about 1 hour.
5. in a heavy bottom dutch over heat olive oil.
6. and onions and garlic and saute for about 2 minutes.
7. Add the rest of the spices and chili paste and continue cooking until the spices impart their aroma.
8. Add remaining soy sauce and brown sugar and stir.
9. Add 1 can chicken broth and coconut milk and whisk until blended bring to a boil add peanut butter and whisk until completely incorporated and sauce is smooth.
10. simmer for about 1/2 hour stirring frequently (sauce should stick to the back of a spoon.
11. place 1 piece of chicken on a skewer.
12. grill over medium high heat on outside grill or stove top for about 2 minutes per side Place on a platter and serve with sauce

chicken breasts, soy sauce, olive oil, brown sugar, garlic mashed, onion, chicken broth, coconut milk, hot chili paste, curry, skewers, hot chili powder, cumin, turmeric, ginger, peanut butter

Taken from www.foodgeeks.com/recipes/21438 (may not work)