***Thai Chicken Satay

Ingredients:

2 limes

1/2 cup rice vinegar

1/3 c. chunky (or smooth) peanut butter

1/4 c. cilantro, minced

1 T. ginger, minced

3 cloves garlic, minced

3 T soy sauce

3 T brown sugar

1 T. sesame oil

4 chicken breast, cut into thick strips

1 cucumber, peeled and sliced long and thin (best part)

1 red pepper, sliced long and thin

8-10 skewers

Lettuce for wrapping

Direction:

Place skewers in cold water to soak until ready to use. 

Grate 1 tsp lime zest (about 2 lime skins) and squeeze 1/4 c. lime juice from the limes.(about 2 limes) 

In a bowl, whisk together the lime zest, lime juice, vinegar and peanut butter until somewhat smooth. 

Stir in the cilantro, ginger, garlic, soy sauce, brown sugar and sesame oil. 

Add the chicken to the marinade and turn to coat. Let stand at room temperature for about 15 minutes. ( If you have time, let chicken stand for 3 hours in refrigerator. MORE TIME THE MORE TASTE)

Preheat broiler with rack  6-8 inches from heat. Remove chicken from the marinade. 

**KEEP Marinade and heat. Let simmer 30 secs. . When sauce is heated use sauce to pour over chicken.**

Thread the chicken  onto the skewers, and cook another 3 minutes, turn skewers, and cook, another 3 minutes. Repeat until chicken is cooked, about 2 times each side. 

Serve by wrapping meat, cucumber and pepper  ( you can also grill pepper in the oven with the chicken if you want a roasted taste) in a leaf of lettuce. Drizzle with the sauce you set aside earlier.