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Boy Eats World! A Private Chef Cooks Simple Gourmet
By David Lawrence

Chicken satay is hardly new and exciting fare these days. But it is one of the first things to go at a party! For that reason alone, it is a good thing to have in your culinary repertoire.
Serves 4



• 1/2 cup coconut milk
• 1 tablespoon fish sauce (nam pla or nuoc mam)*
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons sambal oeiek (Asian hot chili paste)
• 1 teaspoon dark brown sugar
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons finely grated, peeled fresh ginger
• 1/2 teaspoon ground turmeric
• Kosher salt
• Freshly cracked black pepper
• 1 pound chicken tenders
• Bamboo skewers, soaked in water

• 1 cup smooth natural peanut butter, well stirred
• 1/2 cup chicken stock
• 1/4 cup unseasoned rice vinegar
• 3 tablespoons dark brown sugar
• 2 tablespoons tamari (dark soy sauce)
• 2 tablespoons grated, peeled fresh ginger
• 2 teaspoons sambal oeiek (Asian hot chili paste)
• 1 teaspoon turmeric
• 1 tablespoon chopped dry-roasted unsalted peanuts


To make the chicken, in a medium bowl combine the coconut milk, fish sauce, lime juice, sambal, brown sugar, cilantro, ginger, and turmeric, and season with salt and pepper. Place the chicken tenders in a heavy, gallon-size resealable plastic bag. Add the marinade. Marinate at room temperature for 30 minutes or for several hours in the refrigerator. The longer the meat swims in the marinade, the more flavorful it will be.

Meanwhile, to make the sauce, in a medium saucepan, whisk together the peanut butter, chicken stock, rice vinegar, brown sugar, tamari, ginger, sambal, and turmeric. Heat gently over medium heat. Cool, then garnish with chopped peanuts.

Preheat an indoor grill pan or outdoor grill to high.

Thread the chicken tenders onto the bamboo skewers and grill until chicken is cooked through, about 2 to 3 minutes per side. Serve immediately with spicy peanut dipping sauce.

*Fish sauce can be found in Asian markets in most cities. Some major markets carry it on the Asian aisle.

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