Chicken Satay

• 1 -2 lb skinless chicken breast half (cut into 1 inch strips)
• 24 wooden skewers
• 12 cup vegetable oil (M)
• 14 cup soy sauce (M)
• 14 cup fresh lime juice (M)
• 1 12 tablespoons fresh cilantro, chopped, plus additional
• fresh cilantro, for garnish (M)
• 1 tablespoon grated fresh gingerroot (M)
• 1 tablespoon brown sugar (M)
• 2 teaspoons hot chili paste (M)
• 14 cup crunchy peanut butter (D)
• 3 tablespoons soy sauce (D)
• 2 tablespoons lime juice (D)
• 2 tablespoons brown sugar (D)
• 2 tablespoons sesame oil (D)
• 1 garlic clove, crushed (D)
• 2 teaspoons grated fresh ginger (D)
• 1 teaspoon red pepper flakes (D)

1. Marinade: In food processor with a metal blade, process oil, soy sauce, lime juice, cilantro, gingerroot, brown sugar, and hot chili paste until well mixed.
2. Pour marinade into a zip-top plastic bag and add chicken strips.
3. Zip bag and turn it to coat all pieces.
4. Marinate overnight in the refrigerator.
5. Dipping Sauce: The next day, prepare the dipping sauce by processing the peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and red pepper flakes in food processor with a metal blade.
6. Pour into a serving bowl and set aside at room temperature.
7. Preheat the broiler.
8. Line a broiler pan with foil.
9. Weave two marinated chicken strips onto each skewer, pushing them together tward the non pointed end.
10. Place skewers on prepared broiler pan and broil until cooked through and brown on the outside, about 5 minutes.
11. Turn skewers over halfway through cooking time.
12. Serve hot with the dipping sauce.
13. Garnish with cilantro, if desired.
14. You can also use the a BBQ grill for these!

chicken breast, wooden skewers, vegetable oil, soy sauce, lime juice, fresh cilantro, fresh cilantro, gingerroot, brown sugar, hot chili paste, crunchy peanut butter, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, red pepper

Taken from www.food.com/recipe/chicken-satay-284416 (may not work)