Chicken Sate With Peanut Sauce - cooking recipe

Ingredients

Sate Marinade
1/2 cup chopped shallot (about 4)
2 tablespoons dark brown sugar
1 tablespoon minced fresh ginger
1 tablespoon sambal oelek (chile paste with garlic)
1 tablespoon low sodium soy sauce
2 teaspoons coriander seeds
2 teaspoons canola oil
1 teaspoon fish sauce
1/2 teaspoon turmeric
1/2 teaspoon black peppercorns
1 dash of freshly ground nutmeg
4 garlic cloves
2 whole cloves
1 1/2 lbs chicken breast tenders
Peanut Sauce
1/2 cup reduced-fat creamy peanut butter
1/3 cup water
3 tablespoons lime juice
1 tablespoon low sodium soy sauce
2 teaspoons dark brown sugar
1 teaspoon hot paprika
1 teaspoon hot chili sauce (such as Huy Fong Sriracha)

Preparation

Preheat broiler.
To prepare sate, place first 13 ingredients in a food processor and process until smooth. Place shallot mixture and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 10 minutes.
To prepare peanut sauce, combine peanut butter with next 6 ingredients (through Sriracha) in a medium bowl; stir well with a whisk. (I found it was much easier to mix together after I microwaved for about 45 seconds to soften the peanut butter a little).
Remove chicken from bag and discard marinade. Thread chicken on 8 (12-inch) wooden skewers. Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done, turning once or twice as needed.
Serve with peanut sauce.