Indonesian Chicken Satay

While Ilango was a UC-Chico money was scarce for him and his friend's. An Indonesian friend decided a profitable business would be to sell Chicken Satay street side. While the business failed the taste for this spicy peanut chicken persisted.

Ingredients

Spicy Peanut Dipping Sauce:
1/2 cup Natural crunchy peanut butter (make sure the ingredients include peanuts only)
1/4 cup low-sodium chicken broth
3 tbsp brown sugar
1 1/2 tbsp minced ginger
2 tbsp lemon grass
1 tsp minced garlic
1 tsp chili flakes
1 tsp curry paste
1/4 minced onion

Chicken Ingredients
1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tbsp low-sodium soy sauce
1/4 onion minced
1 garlic clove minced
1 tbsp ginger minced
1 1/2 tsp mushroom sauce (This is located in Asian stores near fish sauce)
1 tbsp brown sugar
1 tsp lemon grass
1 pd boneless skinless chicken breast pounded and cut into 1 inch strips
2 tbsp cilantro
Bamboo Skewers soaked in water

Directions

Spicy Peanut Dipping Sauce:
Combine all ingredients in a blender

Chicken
1. In a medium bowl, whisk together the chicken stock, coconut milk, soy sauce, onion, garlic, mushroom sauce, brown sugar, lemon grass, and ginger.
2. Add the chicken and marinate for 1 hour
3. Remove chicken from marinate and thread the chicken on the skewers.
4. Grill 3 minutes each side.
5. Serve with peanut dipping sauce and cilantro.