Chicken Satay With Peanut Dipping Sauce

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Chicken Satay:

1 garlic clove

1 green onion, cut into 1-inch pieces

1 one-inch piece fresh ginger, peeled and halved

1 one-inch piece of lemongrass, halved, or about 1½ teaspoons chopped

¼ cup fresh cilantro

1 can (14 ounces) coconut milk

1 pound boneless chicken breast, cut into 1-inch pieces

Peanut Sauce:*

1 jalapeño pepper, halved and seeded

1 one-inch piece fresh ginger, peeled

1 cup roasted, unsalted peanuts

6 tablespoons creamy peanut butter

½ cup coconut milk

2 tablespoons tamari soy sauce

1 teaspoon Thai red chili paste

1 teaspoon fresh lime juice

1 teaspoon fish sauce

2 to 3 tablespoons water

*This recipe of Peanut Sauce makes 1½ cups, more than you will need for this dish, but it keeps well for up to 2 weeks when wrapped and stored in the refrigerator. Great in a stir-fry too!

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