Chicken-Pork Satay

• 4 (4 oz.) skinned, boned chicken breast halves, cut into 1/4-inch wide strips
• 1 lb. lean, boneless center-cut loin pork chops, cut in 1/4-inch wide strips
• 1/2 c. cream of coconut
• 1 Tbsp. vegetable oil
• 1/4 tsp. ground coriander
• 2 cloves garlic, crushed
• 3 Tbsp. lime juice
• 1 Tbsp. teriyaki sauce
• 1/8 tsp. ground red pepper
• 2/3 c. chunky peanut butter
• 2/3 c. water
• 2 Tbsp. rice wine vinegar
• 3 cloves garlic, crushed
• 1/4 c. teriyaki sauce
• 1/4 tsp. ground red pepper
• 1 large sweet red pepper, seeded

1. Place chicken and pork in a heavy-duty zip-top plastic bag. Combine cream of coconut, lime, vegetable oil, teriyaki, coriander, ground pepper and garlic.
2. Pour over meat.
3. Seal bag and marinate meat in refrigerator 4 hours, turning bag occasionally.
4. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.

lean, cream of coconut, vegetable oil, ground coriander, garlic, lime juice, teriyaki sauce, ground red pepper, chunky peanut butter, water, rice wine vinegar, garlic, teriyaki sauce, ground red pepper, sweet red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715391 (may not work)