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Paganini's Pantry

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Chicken Skewers with Peanut Sauce
Yield: 8 skewers

1 cup water

3/4 cup peanuts, ground

1/2 cup soy sauce

1/4 cup lime juice

1 tsp. molasses

1 tsp. ginger, grated

1/2 tsp. red pepper flakes

2 cloves garlic, minced

1 lb. boneless skinless chicken breast, cut in strips

8 skewers

 

Soak skewers in water for 10 minutes.

 

Combine water, peanuts, soy sauce, lime juice, molasses, ginger, pepper, and garlic in a small saucepan. Simmer about 15 minutes to develop flavor. Remove from heat and cool. Marinate chicken in cooled marinade for about 1 hour.

 

Skewer chicken onto each of 8 skewers. Dip skewers in soy mixture and arrange on a small sheet pan.

 

Transfer remaining marinade to a small saucepan and bring to a boil (over 165°). Remove from heat.

 

Cook skewers on the grill, basting occasionally with the soy mixture. Bring remaining marinade to a boil again (over 165°). Transfer to a dipping sauce bowl. When skewers are cooked, transfer to a serving platter with peanut sauce and remaining re-boiled marinade.


Spicy Peanut Sauce
Yield: 1 1/2 cups

1/4 cup shallots, peeled and minced

1 Tbsp. garlic, peeled and minced

2 Tbsp. vegetable oil

1-2 Tbsp. garlic-chile paste

3/4 cup coconut milk

3/4 cup peanut butter (to taste)

Fish sauce to taste (optional)

 

In a small saucepan, cook shallots and garlic in oil until softened. Push aromatics aside and “sizzle” garlic chile paste until fragrant. Add coconut milk and bring to a simmer. Whisk in peanut butter to form a smooth sauce. (Note: Do not boil it! It might separate.) Season to taste with fish sauce.

 

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