Food on a stick is generally a good thing. I actually struggle to think of something served on a stick that I don't like. Perhaps the best example is satay. Whether its pork, beef, or chicken, meat on a stick is a pretty easy to prepare and a great vehicle for good sauce. I made this recipe last night to bring to a party and spent quite a bit of time finding a recipe for peanut sauce. I actually made one version of it on Friday and was very disappointed by the results. I threw it out on Saturday morning and started over. The second time I decided to adjust a recipe I had made before from The Enchanted Broccoli Forest that is used for a Broccoli and Tofu Stir Fry (I highly recommend - both the cookbook and the recipe) to suit a dipping sauce. It worked beautifully.
Chicken Satay with Thai Peanut Dipping Sauce
4 - 1/2 lb boneless skinless chicken breasts
1/4 cup soy sauce
1 in fresh ginger, peeled and sliced
1/2 cup water
2 tbsp honey
16 bamboo skewers, soaked in water for at least 30 minutes
In a bowl combine soy sauce, ginger, honey and water. Slice chicken breasts into 4 slices each. Place in a sealable Tupperware and add marinade. Cover and let sit, refrigerated, for 1 hour up to a day. Brush a roasting pan with oil and preheat broiler. Skewer chicken strips, moving the skewer front and back to assure that chicken stays attached. Lay on the roasting pan and broil about 2-3 minutes each side or until the chicken is cooked through.
Thai Peanut Dipping Sauce
3/4 cup peanut butter
2 tbsp brown sugar
1 tbsp molasses
6 tbsp rice or cider vinegar
3 tbsp soy sauce
1-2 tsp red pepper flakes
1/8 - 1/4 cup light coconut milk (adjust for consistency)
Blend all the ingredients using a food processor or blender. Let sit in the refrigerator for about an hour before serving to allow flavors to meld.