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1
Cut the chicken into thin strips across the grain of the meat.
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2
Spread the strips out in a shallow, nonmetallic dish.
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3
In a small bowl, mix kecap manis, brown sugar, lime juice, ginger, garlic, coriander, lemongrass, cumin, salt, and 2 tsp vegetable oil.
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4
Pour over the chicken and toss to coat.
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5
Cover the dish with plastic wrap and marinate in the refrigerator for at least 4 hours.
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6
To make the satay sauce, put the peanut butter with half of the garlic in a small saucepan and cook over low heat for 2 minutes.
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7
Add the coconut milk, soy sauce, brown sugar, and ginger, and cook, stirring, for 2 minutes, or until heated through.
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8
Add the lemon juice and remaining garlic, and season to taste with cayenne pepper, salt, and pepper.
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9
Let the sauce cool, cover with plastic wrap, and refrigerate.
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10
When ready to cook, thread the chicken on soaked and drained wooden skewers.
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11
In a pan over low heat, reheat the satay sauce, stirring frequently.
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12
Brush the chicken with oil and broil or grill on an outdoor grill for 5 minutes, turning over once or twice, until the chicken is opaque throughout.
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13
Garnish with lime wedges and serve hot with satay sauce.
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14
Variation
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15
Beef Satay
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16
1lb 20oz (500g) beef, trimmed of any extra fat and cut into strips, then used in the recipe above, make a delicious alternative to chicken.
