Chicken Satay

Appetizer

This works as an appetizer or a main course. The chicken is served on 6-inch wooden skewers. You'll need about 14. Soak the skewers first in cold water for half an hour so they don't burn in the oven or use metal shish kebab skewers.

Ingredients/Shopping List
• 3 whole boneless chicken breasts
• ½ cup roasted peanuts
• 1 teaspoon mild curry powder
• ¼ cup soy sauce
• 2 tablespoons dark sesame oil
• Pinch of chili powder (substitute habanero for a very spicy version)
• Optional: chopped cilantro leaves for garnish

Directions

Preheat oven to 325°F. Cut the chicken into ½-inch chunks and arrange them on the skewers evenly. Rest the skewers on a baking sheet covered with foil. Roast the peanuts over medium heat until fragrant. Let them cool and chop them coarse.

Put the nuts in a bowl and add the remaining ingredients except the cilantro. Stirr well and pour the sauce over the chicken skewers. Bake for ten minutes. Serve on a platter garnished with cilantro leaves.