Gingery Chicken Satay with Peanut Sauce

• 4 large shallots
• 4 large garlic cloves
• 2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
• 2 serrano or jalapeno chiles, stemmed and seeded
• 2 tablespoons minced fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon ground coriander
• 1 teaspoon freshly ground pepper
• 3 tablespoons light brown sugar
• 2 tablespoon Asian fish sauce
• 2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
• 3 tablespoons vegetable oil
• 1 cup unsweetened coconut milk
• 1/2 cup smooth peanut butter
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped cilantro

1. Light a grill.
2. In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper.
3. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste.
4. Transfer half of the seasoning paste to a large bowl.
5. Add the chicken and toss to coat.
6. Thread the chicken strips onto skewers.
7. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
8. Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan.
9. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
10. Add the coconut milk and bring to a boil, stirring.
11. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer.
12. Transfer the sauce to a blender, add the lime juice and puree until smooth.
13. Transfer to a bowl.
14. Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes.
15. Transfer the chicken to a platter or bowl and sprinkle with the cilantro.
16. Serve with the peanut sauce.

shallots, garlic, stalks of lemongrass, serrano, fresh ginger, soy sauce, ground coriander, freshly ground pepper, light brown sugar, fish sauce, skinless, vegetable oil, unsweetened coconut milk, smooth peanut butter, lime juice, cilantro

Taken from www.foodandwine.com/recipes/gingery-chicken-satay-peanut-sauce (may not work)