Serves: 4
Total Calories: 431

MARINADE
1/2 cup Tommy Tang's Thai Sate marinade
4 tablespoons Coconut Milk or half-and-half
1 1/2 tablespoons Thai fish sauce
1 tablespoon honey
2 chicken breasts (7 to 8 ounces each), skinned, boned, and cut into 2 x 1 1/4 x 1/4 inch pieces
PEANUT SAUCE
3 tablespoons olive oil
1/2 teaspoon panang curry paste
1/2 teaspoon roasted chili paste
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/2 cup or half-and-half
1/2 cup finely ground unsalted peanut
2 tablespoons Chicken Stock
1 tablespoon Thai fish sauce
1 teaspoon fresh lime or lemon juice
2 tablespoons pure honey
FOR BASTING
3 tablespoons Coconut Milk

Combine marinade ingredients in a medium bowl and whisk until blended. Add chicken pieces and toss gently until well coated. Thread 3 chicken pieces lengthwise on each of the eight 9-inch bamboo skewers, covering skewers. Place in refrigerator container, cover, and refrigerate at least 3 hours, preferably overnight.

For peanut sauce, heat olive oil on a medium saucepan over high heat. Add curry paste, chili paste, curry powder, paprika, and 2 tablespoons coconut milk and cook, stirring constantly 1 minute. Add remaining 6 tablespoons coconut milk, peanuts, chicken stock, fish sauce, lime juice, and honey and bring to a boil, stirring constantly. Reduce heat to low and simmer sauce for 10 minutes, stirring every 2 minutes to prevent sticking. Transfer to a small bowl and set aside at room temperature.

Prepare charcoal grill. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tablespoon coconut milk into marinade and use mixture as basting sauce. Grill sates, basing frequently, for 2 to 2 ½ minutes on each side or until chicken is lightly charred but not overcooked. Serve immediately with peanut sauce.

For the oven broiler, if charcoal grill is not available: Wrap bamboo skewers with aluminum foil, leaving only the chicken exposed, or use stainless steel skewers in place of bamboo. Preheat broiler to high, place chicken sate on baking tray, baste chicken with all of basting sauce, and cook for 3 to 4 minutes, until moist inside and lightly charred outside.

SUGGESTION: Test the broiler with a stick of chicken sate to determine how hot the broiler is, since broiler temperatures vary.

Nutritional Facts:

Serves: 4
Total Calories: 431
Calories from Fat: 190

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra