Chicken Satay with Peanut Sauce

Satay:
1/2 cup chopped shallots (about 4)
2 T dark brown sugar
1 T minced fresh garlic
1 T sambal olek (chili paste with garlic)
1 T low-sodium soy sauce
2 tsp coriander seeds
2 tsp canola oil
1 tso fish sauce
1/2 tsp tumeric
1/2 tsp black peppercorns
dash of freshly ground nutmeg
4 garlic cloves
1-1/2 lbs chicken breast tenders

Peanut Sauce:
1/2 cup reduced-fat creamy peanut butter
1/3 cup water
3 T lime juice
1 T low sodium-soy sauce
2 tsp dark brown sugar
1 tsp hot paprika
1 tsp Sriracha (hot chili sauce such as Huy Fong)


Preheat broiler.
To prepare satay: place first 13 ingredients in a food processor, and process until smooth. Place shallot mixture and chicken in a large zip-lock bag. Seal and marinate in refrigerator 10 minutes.
To prepare peanut sauce, combine peanut butter and next 6 ingredients in a medium bowl, stir well with a whisk.
Remove chicken from bag; discard marinade. Thread chicken on 8 (12-inch) wooden skewers (soak in water 1 hour). Place skewers on the rack of a broiler or roasting pan coated with cooking spray. Broil 12 minutes or until done.
Serve with peanut sauce.

Serves 4