Ginger Chicken Satay with Peanut Sauce

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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4 large shallots
4 large garlic cloves
2 stalks of lemongrass (bottom 6-inch only)
1 jalapeno, stemmed and seeded
2 Tbsp minced fresh ginger
1 Tbsp soy sauce
1 tsp ground coriander
1 tsp freshly ground pepper
3 Tbsp light brown sugar
2 Tbsp Asian fish sauce
2 lb skinless, boneless chicken breast sliced lengthwise 1/2-inch thick
3 Tbsp vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 Tbsp fresh lime juice
2 Tbsp chopped cilantro

Combine in a mini food processor the shallots, garlic, lemongrass, jalapeno, ginger, soy sauce, coriander and ground pepper. Add 2 tbs of the light brown sugar and 1 tbs of the fish sauce and process to a fine paste. Put half of the past into a large bowl. Take the chicken strips and thread them onto skewers. Put in a baking pan and cover well with paste. Drizzle with 2 tbs of the oil and let stand for 20 minutes.

Heat the remaining paste in a medium saucepan and cook over moderate heat, stirring lightly for about 1 minute. Add the coconut milk, peanut butter and the remaining 1 tbs each of light brown sugar and fish sauce and bring to simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth.