Chicken Satay and Thai Peanut Sauce Prep Time: 20 minutes Cook Time: 20 minutes Servings: 4 Ingredients - CHICKEN: - 1/2 cup canned coconut milk - 1/4 cup fresh lime juice ( 2 limes) or canned - 1/4 cup peanut oil - 2 tablespoons fresh cilantro -chopped - 1 teaspoon fresh ginger - minced - 1 teaspoon sugar - 1 teaspoon garlic - minced - 4 boneless, skinless chicken breasts halves - 6 bamboo skewers - SAUCE: - 1 1/2 cups canned coconut milk - 6 tablespoons creamy peanut butter - 3 tablespoons brown sugar - 1 tablespoon soy sauce - 3 tablespoons green onion - minced	1

	- 2 tablespoons Thai style chile sauce or Thai red curry paste - 1 teaspoon garlic - minced - 2 teaspoons rice vinegar - unseasoned - 1 teaspoon lime zest - minced - 1/2 cup fresh cilantro - minced - 3 tablespoons fresh basil - minced     Great dish served as an appetizer or as a main course.   Directions CHICKEN: Place coconut milk, lime juice, oil, cilantro, ginger, sugar and garlic in a large mixing bowl. Stir to dissolve sugar. Cut each chicken breast lengthwise into 3 strips and let marinate in a bowl in the refrigerator for 3-4 hours. Soak bamboo skewers in water for at least 1/2 hour. Thread chicken strips onto soaked skewers and grill over direct medium heat for 3-5 minutes on each side. Watch closely. Serve warm. SAUCE: Place coconut milk, peanut butter, sugar, soy sauce, onion, chile sauce, garlic, vinegar, lime zest, cilantro and basil in a medium saucepan. Bring just to a simmer while stirring. Do not boil. Continue cooking until sauce thickens, approximately 5 minutes. Remove from heat, store in the refrigerator if not using right away.	2

	Reheat before serving. After removing from heat you may strain the sauce before serving if desired but not necessary. Note: Canned coconut milk can be found in the baking section of most grocery stores.	3