Thai Chicken Satay Skewers Recipe

• 1 lb. boneless skinless chicken breast halves
• 1/3 c. soy sauce
• 2 Tbsp. fresh lime juice
• 2 cloves garlic, chopped
• 1 tsp. grated gingerroot
• 3/4 tsp. red pepper flakes
• 2 Tbsp. water
• 3/4 c. canned unsweetened coconut lowfat milk
• 1 Tbsp. creamy peanut butter
• 4 green onions with tops, cut into 1-inch pcs

1. 1.
2. Cut chicken crosswise into 3/8-inch-wide strips; place in shallow glass dish.
3. 2.
4. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl.
5. Reserve 3 Tbsp.
6. mix; cover and chill.
7. Add in water to remaining mix.
8. Pour over chicken; toss to coat well.
9. Cover; marinate in refrigerator at least 30 min or possibly up to 2 hrs, stirring mix occasionally.
10. 3.
11. Soak 8 (10- to 12-inch) bamboo skewers 20 min in cool water to prevent them from burning; drain.
12. Prepare grill for direct cooking.
13. 4.
14. Meanwhile, for peanut sauce, combine coconut lowfat milk, 3 Tbsp.
15. reserved soy sauce mix and peanut butter in small saucepan.
16. Bring to a boil over medium-high heat, stirring constantly.
17. Reduce heat and simmer, uncovered, 2 to 4 min or possibly till sauce thickens.
18. Keep hot.
19. 5.
20. Drain chicken; reserve marinade.
21. Weave 3 to 4 chicken strips accordion-style onto each skewer, alternating with green onion pcs.
22. Brush chicken and onions with reserved marinade.
23. Throw away remaining marinade.
24. 6.
25. Place skewers on grid.
26. Grill skewers on uncovered grill over medium-warm coals 6 to 8 min or possibly till chicken is no longer pink, turning halfway through grilling time.
27. Serve with hot peanut sauce for dipping.

boneless skinless chicken breast halves, soy sauce, lime juice, garlic, gingerroot, red pepper, water, milk, peanut butter, green onions

Taken from cookeatshare.com/recipes/thai-chicken-satay-skewers-14423 (may not work)