*BUT* before I show you the yummy chicken skewers from a few nights ago, I do have to give you a quick update: We didn't get the house. :( All we know is that there was a cash buyer. That's a whole heck of a lot of cash to have hanging around! So we're pretty bummed- but I think it's toughened us up. We're going to keep looking but we've learned not to get too attached until we have an accepted offer. We also know that God's in control, and He has the perfect home picked out for us. We just have to trust that when the doors close on one place, He'll open them on another.
So anyway, on to the point of the post:
Satay Chicken Skewers, found here
One 10-ounce jar satay sauce or spicy peanut sauce
4 boneless, skinless chicken breast halves, cut into 11⁄2-inch cubes
Salt and pepper
1⁄2 cup peanuts, finely chopped
1⁄2 cup chopped fresh cilantro leaves
4 scallions, trimmed and finely chopped (about 1⁄2 cup)
Pour 2⁄3 of the satay or spicy peanut sauce into the medium bowl and add the chicken. Cover with plastic wrap and refrigerate for at least 20 minutes; 2 hours is preferable for optimum flavor. While the chicken is marinating, preheat the oven to 375°F.
Twenty-five minutes before serving time, remove the chicken from the refrigerator and divide it into 6 portions. Slide pieces onto skewers (depending on size of skewer, this may mean 1 or 2 skewers per person) and place on baking sheet. Discard remaining marinade (raw chicken juices in it make it unsafe). Dust the skewered chicken with salt, pepper, and cayenne.
Bake for 20 minutes. For the final 2 minutes, turn on the broiler and broil the skewers close to the heat, until the edges look crisp but not burned.
To serve, place the skewers on a serving platter and sprinkle with the peanuts, cilantro, and scallions. Pour the remaining satay sauce (not marinade) into a bowl on the side for dipping.