Thai Chicken Satay

One of my favourite Thai appetizers ever!

FOR THE MEAT:

1 or 2 thick chicken breasts, cut into strips 1 package wooden skewers
SATAY MARINADE:1/4 cup minced lemongrass, fresh or frozen1 garlic clove, mincedpinch of chili flakes (dried)1 thumb-size piece of ginger, grated2 Tbsp. ground coriander2 Tbsp. teryaki saucepinch of brown sugar

Preparation:

1. If using wooden skewers, soak them in water while you prepare the meat (to prevent from burning). 

1. Cut chicken into thin strips and place in a bowl.

1. Place all marinade ingredients in a food processor or chopper. Process well.

1. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more teryaki sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

1. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (ideally up to 24 hours).

1. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

1. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. 

For the Dipping Sauce:1 cup fresh-tasting dry roasted peanuts, unsalted1/3 cup water1 clove of garlic, minced1/2 tsp. teryaki sauce2 tsp. sesame oil2 Tbsp. brown sugar 1/2 Tbsp. lime juice1 tsp. Thai chili sauce (more or less to taste)1/3 cup coconut milkPreparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

1. Do a taste test, adding more teryaki sauce if not salty enough, If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.