Chicken Satay

Directions

1. 1
   Soak 24 bamboo skewers about 6 inches long in a bowl of cold water at least 20 minutes.
2. 2
   Cut chicken breasts into 24 thin strips.
3. 3
   In a food processor, mince onions and garlic.
4. 4
   Remove half of this mixture to a small bowl and reserve.
5. 5
   Add soy sauce and 3 Tblsp.
6. 6
   lime juice to food processor.
7. 7
   Combine well and coat chicken strips.
8. 8
   Cover and refrigerate 2 hours.
9. 9
   Return reserved onion and garlic mixture to food processor.
10. 10
    Add remaining 1 Tblsp.
11. 11
    lime juice, black pepper, peanut butter, coconut milk, brown sugar, dried hot red peppers, and anchovy paste.
12. 12
    Process until smooth.
13. 13
    Transfer mixture to a nonstick saucepan and cook over low heat 10 minutes.
14. 14
    Some oil will separate out of the sauce.
15. 15
    Gently blot off excess with a paper towel.
16. 16
    Remove sauce to a small bowl for serving.
17. 17
    Prepare a medium-hot fire in a barbeque grill or preheat broiler.
18. 18
    Thread chicken strips onto wet bamboo skewers.
19. 19
    Grill or broil until chicken is cooked through, about 5 to 7 minutes.
20. 20
    Serve satay on their skewers with sauce on the side for dipping.