Chicken & Beef Sate

Last weekend I spent a lot of time re-stocking our freezer with prepared meals/meat. I made up several new recipes, including this one, which we made for our dinner tonight. Brian gave me a thumbs-up at the dinner table. We'll be making this again for sure. It was soooooooo good! I can't wait to taste it with beef, though I think I'll prefer the chicken. Brian said the peanut sauce would also be good with Buffalo Wings.

Chicken & Beef Sate
(Good Housekeeping, August 1996)

Slice into 1" thick strips:
2-2 1/4 lbs of skinless, boneless chicken breasts -or- boneless top sirloin steak

In a medium bowl combine:
2 tsp lime zest
2 TB fresh lime juice
1/4 C soy sauce
1 TB fresh gingerroot, grated
2 tsp sugar
2 garlic cloves, crushed

Add meat strips to the above mixture and marinate for 30 minutes.

Spicy Peanut Sauce
In a small bowl combine:
1/4 C creamy peanut butter
1/4 C very hot tap water
4 tsp seasoned* rice vinegar
1 TB soy sauce
1 TB light molasses
1/4 tsp crushed red pepper (more/less depending on preferred spiciness level)

Thread meat onto wooden or metal skewers, weaving it on accordion style. If you’re using wooden ones, soak them in water for at least 20 minutes so the wood won’t burn.

Grill meat for 2-7 minutes, turning once, until cooked through.

Serve with the Spicy Peanut Sauce.

If you want to freeze this recipe, fill 2 separate freezer bags with the meat/marinade and the peanut sauce**. Defrost and prepare as mentioned above.

* I did not have seasoned rice vinegar on hand. The regular rice vinegar worked fine, but I’d like to try the seasoned kind to see how that would taste.

**I successfully froze the meat/marinade, but did not try freezing the peanut sauce. It seems like it should freeze well. If not, it’s quick and easy to make just before serving.