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Chicken, Shrimp And Beef Sates With Peanut Sauce

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By kiki
Member since 2007

Serves | Prep Time 90 | Cook Time 10-12


1 cup teriyaki sauce
4 garlic cloves, minced
3 tablespoons fresh lime juice
2 1/2 tablespoons minced fresh ginger
2 tablespoons brown sugar
24 medium uncooked shrimp, peeled, deveined
1 1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch-wide strips
1 1/4 pounds beef skirt steak, cut into 3x1/2-inch strips, or filet mignon, cut into 3 x 1/2 x 1/4-inch strips
36 (about) bamboo skewers, soaked in water 30 minutes
Lime slices

For peanut sauce:
1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1 14 1/2-ounce can chicken broth
1/4 cup fresh lime juice
3 tablespoons brown sugar
2 tablespoons plus 1 teaspoon soy sauce
2 tablespoons chopped peeled fresh ginger
1/2 teaspoon dried crushed red pepper
Lime peel julienne

Preparation For saté:

Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves.

Add shrimp, chicken and beef; stir to coat.

Cover; chill 30 minutes to 1 hour.

Remove shrimp, chicken and beef from marinade.

Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer.

Place on platter. (Can be prepared 2 hours ahead.

Cover and chill.)

Prepare barbecue (medium-high heat) or preheat broiler.

Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves.

Place sauce in bowl in center of platter.

Surround with skewers. Garnish with lime, and serve.

For peanut sauce:

Place peanut butter in heavy medium saucepan.

Gradually mix in chicken broth.

Add all remaining ingredients except lime peel.

Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead.

Cover and refrigerate.

Before serving, stir over medium heat until hot, thinning with water if necessary.)

Pour sauce into bowl and garnish with lime peel.

Makes about 3 cups.

Pairs Well With


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