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Chicken Satay with Sweet and Sour Dipping Sauce

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    Skewers of grilled meat are a staple at Thailand night markets as the aromatic smoke from satay stands lure in hungry customers. These are also perfect to serve at soirees or as part of a dinner menu. The oven broiler can stand in for the grill when the weather outside is not so tropical.

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    1 cup (250 mL) coconut milk4 Tbsp (60 mL) coconut palm sugar or honey, divided2 Tbsp (30 mL) fish sauce1 Tbsp (15 mL) reduced-sodium soy sauce2 tsp (10 mL) grated or finely minced ginger2 tsp (10 mL) ground coriander1/2 tsp (2 mL) ground turmeric1 lb (450 g) skinless, boneless chicken thighs, cut into 1/2 in (1.25 cm) cubes10 wood skewers1/2 cup (125 mL) rice vinegar2 garlic cloves, minced2 dried Thai bird chilies, crushed, or 1/4 tsp (1 mL) red chili flakes

    Stir together coconut milk, 2 Tbsp (30 mL) palm sugar or honey, fish sauce, soy sauce, ginger, coriander, and turmeric in large container. Add chicken pieces, toss to coat, cover, and let marinate in refrigerator for 1 hour or more.

    Soak skewers in cold water for 30 minutes to prevent them from burning under the broiler.

    Preheat oven broiler. Remove chicken from marinade and thread onto skewers. Place chicken skewers on lightly greased baking sheet and broil for 3 minutes. Turn skewers and broil for additional 3 minutes or until chicken is cooked through.

    To make dipping sauce, place rice vinegar, remaining sugar or honey, garlic, and chili pepper in small saucepan. Bring to simmer and heat for 5 minutes. Let cool to room temperature. Sauce can be made up to 3 days in advance.

    Serves 4.

    Each serving contains: 234 calories; 23 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 11 g total carbohydrates (9 g sugars, 0 g fibre); 540 mg sodium

    source: "Stir-Up Delicious Thai Food", alive #364, February 2013

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    Chicken Satay with Sweet and Sour Dipping Sauce

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