|Peanut Butter (Natural Smooth)||3/4 cup|
|Coconut Milk||1 1/2 cup|
|Fresh Lemon Juice||1/4 cup|
|Soy Sauce||2 tbsp.|
|Brown Sugar||2 tbsp.|
|Ginger (Grated Fresh)||1 teaspoon|
|Chicken Broth / Stock||1/4 cup|
|Heavy Cream||1/4 cup|
|Cayenne Pepper||1 tbsp.|
|Fresh Lime Juice||1/2 cup|
|Brown Sugar||1/2 cup|
|Soy Sauce||1/2 cup|
|Minced Garlic||2 cloves|
|Natural Peanut Butter||2 tbsp.|
|Crushed Dried Chili Pepper||1 tbsp.|
|Chicken Breasts (skinless, cut into 1/2 inch strips)||6|
To make peanut satay marinade, combine all ingredients in a non-reactive container (glass or plastic), mix well, then place sliced chicken in. Allow to marinade at least 2 hours, preferably overnight.
Prepare peanut satay sauce by combining all ingredients (except broth & heavy cream) in a saucepan / pot.
Cook over medium heat, stirring often, until it becomes the consistency of heavy cream (about 12-15 minutes).
Take the saucepan off the burner, then mix in broth and heavy cream.
Cook marinated chicken over grill / wok / pan.
Serve topped with warm peanut sauce, fresh cilantro, rice, and lime zest.