Chicken-Pork Satay - cooking recipe

Ingredients

4 (4 oz.) skinned, boned chicken breast halves, cut into 1/4-inch wide strips
1 lb. lean, boneless center-cut loin pork chops, cut in 1/4-inch wide strips
1/2 c. cream of coconut
1 Tbsp. vegetable oil
1/4 tsp. ground coriander
2 cloves garlic, crushed
3 Tbsp. lime juice
1 Tbsp. teriyaki sauce
1/8 tsp. ground red pepper
2/3 c. chunky peanut butter
2/3 c. water
2 Tbsp. rice wine vinegar
3 cloves garlic, crushed
1/4 c. teriyaki sauce
1/4 tsp. ground red pepper
1 large sweet red pepper, seeded

Preparation

Place chicken and pork in a heavy-duty zip-top plastic bag. Combine cream of coconut, lime, vegetable oil, teriyaki, coriander, ground pepper and garlic.
Pour over meat.
Seal bag and marinate meat in refrigerator 4 hours, turning bag occasionally.
Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.