Thai Peanut Sauce and Grilled Chicken

My daughter informed me this was the best dinner...EVER. I think she was intrigued with eating chicken like a popsicle, but whatever works, right?

I got this recipe from a newspaper insert and it suggested serving with grilled chicken or pork or as a dip for cucumber slices or tossed with a tangle of noodles.

*4 tsp. peanut oil

*2/3 c. minced shallots

*4 garlic cloves, minced

*1/2 tsp. crushed red pepper (I used over 1 tsp. and the heat was just right)

*6 TBSP. creamy peanut butter

*2 TBSP. hoisin sauce

*2 tsp. dark brown sugar

*3/4 c. water

*1 TBSP. fresh lime juice

Heat oil in a heavy saucepan.

Add shallots, garlic and crushed red pepper; cook over low heat until fragrant and just beginning to color, about 3 minutes.

Whisk in peanut butter, hoisin, brown sugar and water. Bring to a boil, reduce heat and simmer 1 minute. Stir in lime juice. Serve warm or at room temperature. Makes about 1.5 cups.

Chicken: Start by soaking some bamboo skewers in water for 30 minutes or so. Take chicken tenders (I used 6), and place one in between 2 sheets of plastic (gallon zip top bag works great) and pound to flatten. If the chicken is very wide you could cut into about 1-2" strips. Skewer chicken with bamboo in an accordion fashion.

Season with salt and pepper and grill until done.

Cook up some soba noodles (use spaghetti just as well) and toss the sauce in with the noodles.

I also garnished with some chopped peanuts, a little more red pepper and green onions. Cilantro would have been great with this as well.