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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch-wide strips |
1 pound lean boneless center-cut loin pork chops, cut into 1/4-inch-wide strips |
1/2 cup cream of coconut |
3 tablespoons lime juice |
1 tablespoon vegetable oil |
1 tablespoon teriyaki sauce |
1/4 teaspoon ground coriander |
1/8 teaspoon ground red pepper |
2 cloves garlic, crushed |
2/3 cup chunky peanut butter |
2/3 cup water |
1/4 cup teriyaki sauce |
2 tablespoons rice wine vinegar |
1/4 teaspoon ground red pepper |
3 cloves garlic, crushed |
1 large sweet red pepper, seeded |
Directions:
1. Place chicken and pork in a heavy-duty, zip-top plastic bag. Combine cream of coconut and next 6 ingredients; 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.
2. Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth. Set aside.
3. Drain meat; discard marinade. Thread chicken and pork evenly onto skewers. Cut sweet red pepper into 12 (1 1/2-inch) squares. Cut each square diagonally in half, forming 24 triangles. Place 1 triangle on the end of each skewer. Place half of skewers on rack of a lightly-greased broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done. Transfer to a serving platter. Repeat procedure with remaining skewers. Serve satay warm with peanut sauce.
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