Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
-----CHICKEN----
  1         tablespoon  powdered tumeric
     1/2      teaspoon  salt
     1/2           cup  unsweetened coconut milk
  1              pound  boned & skinned chicken breasts -- cut 1x4x1/4 strips
                        bamboo skewers
-----PEANUT SAUCE-----
  1         1 1/2 inch  fresh ginger - peeled & minced
  2                     serrano chilies - seeded and minced.
  1              clove  garlic -- minced
  2                     green onion -- minced
     1/3           cup  creamy peanut butter
     1/3           cup  unsweetened coconut milk -- chicken broth -- or water
  3        tablespoons  fresh lime or lemon juice
  2        tablespoons  fish sauce or soy sauce
  1         tablespoon  granulated sugar -- or 2 taste
     1/4           cup  chopped fresh cilantro

Preparation:

TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.

Nutritional Information:

16 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 268mg Sodium