Thai Chicken Satay

 From Williams- Sonoma Weeknight

Notes say very good, even better the next day.  Thicken sauce with peanut butter - good with cukes and celery.  Sugar as needed.

INGREDIENTS:

1-2 large limes

1/3 cup rice vinegar

1/3 cup chunky peanut butter

1/4 cup fresh cilantro

1 Tbsp ginger, minced

3 cloves garlic, minced

3 Tbsp soy sauce

3 Tbsp light brown sugar, firmly packed

1 Tbsp Asian sesame oil

4 skinless boneless chicken breast halves, about 1.5 pounds, cut into thick strips

Romaine lettuce, 1 small head, cored and leaves shredded

1 peeled cucumber, sliced

DIRECTIONS:

1 Marinate the chicken - Place bamboo skewers in cold water .  Grate 1 tsp zest from the limes and squeeze 1/4 cup juice.  In a glass bowl, whisk together the zest and juice, vinegar and PB until smooth.  Stir in the cilantro, ginger, garlic, soy, brown sugar and sesame oil.  Reserve about 1/2 cup of the mixture in a separate bowl for use as a sauce.  

2 Add the chicken to the marinade and turn to coat.  Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.

3 Prepare a gas or charcoal grill rack or preheat a broiler.  Remove the chicken, discard the marinade and divide the strips among 8 skewers, threading the strips lengthwise.  Place the skewers on the grill rack on on a baking sheet and place under the broiler.  Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes.  Divide the lettuce, cucumber slices and chicken skewers among 4 plates.  Drizzle with some of the reserved sauce and serve, passing additional sauce.