Chicken Sate With Peanut Sauce

Description: It took me a while to get around to trying this recipe I clipped from Cooking Light, but it is a winner! I will be making again and again. Despite the long list of ingredients, it actually goes together fairly quickly. Both the sauce and the marinade are only mildly spicy.

Ingredients:

• 1/2 cup chopped shallot (about 4)
• 2 tablespoons dark brown sugar
• 1 tablespoon minced fresh ginger
• 1 tablespoon sambal oelek (chile paste with garlic)
• 1 tablespoon low sodium soy sauce
• 2 teaspoons coriander seeds
• 2 teaspoons canola oil
• 1 teaspoon fish sauce
• 1/2 teaspoon turmeric
• 1/2 teaspoon black peppercorns
• 1 dash of freshly ground nutmeg
• 4 garlic cloves
• 2 whole cloves
• 1 1/2 lbs chicken breast tenders
• 1/2 cup reduced-fat creamy peanut butter
• 1/3 cup water
• 3 tablespoons lime juice
• 1 tablespoon low sodium soy sauce
• 2 teaspoons dark brown sugar
• 1 teaspoon hot paprika
• 1 teaspoon hot chili sauce (such as Huy Fong Sriracha)

Steps:

1. Preheat broiler.
2. To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
3. To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
4. Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
5. Serve with peanut sauce.