Fiery Chicken Sate

Name: Fiery Chicken Sate
Ingredients: 1 1/2 tablespoons dark brown sugar; 1/4 cup panang curry paste (see note); 1 cup unsweetened coconut milk; 2 tablespoons fish sauce (see note); 1 teaspoon lime juice; 1 1/2 tablespoons ground coriander; 1 1/2 pounds boneless, skinless chicken breasts, cut into 24 1/2-inch wide and 4-inch long strips; 24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes

8 ingredients

7 steps

Ingredients

1 1/2 tablespoons dark brown sugar
1/4 cup panang curry paste (see note)
1 cup unsweetened coconut milk
2 tablespoons fish sauce (see note)
1 teaspoon lime juice
1 1/2 tablespoons ground coriander
1 1/2 pounds boneless, skinless chicken breasts, cut into 24 1/2-inch wide and 4-inch long strips
24 12-inch wooden or bamboo skewers, soaked in hot water for 10 minutes

Directions

1

In a large nonreactive bowl, whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander.
2

Add the chicken and toss until well coated.
3

Transfer the mixture to a resealable plastic bag and refrigerate for at least 3 hours and up to 12.
4

Preheat the broiler or grill.
5

Remove the chicken from the marinade and thread each strip onto a skewer.
6

Grill or broil the skewers, turning once, until cooked through, about 3 minutes per side.
7

Serve immediately.