Indonesian Satay Chicken Strips with Peanut Sauce

So last night I made some amazing chicken satay. The only problem was that it wasn't spicy enough for Nick and I, so you might want to kick up the heat a bit, depending on your tastes. These recipes come from "The Everything Tapas and Small Plates Cookbook". I also made some quick and easy coconut rice to go along with it, which was so easy it was almost ridiculous. Basically, get some Minute Rice and replace a cup of water with a cup of coconut milk.

Indonesian Satay Chicken Strips

2 tablespoons smooth peanut butter
1/2 cup coconut milk (If you get it from a can... don't forget to shake it up.)
1/4 teaspoon Thai red curry paste (I used a marinade, because I couldn't find paste. I believe that this is why it didn't get spicy enough.)
1 teaspoon vegetable oil
12 chicken tenders
2 cups panko breadcrumbs
1 cup ground peanuts
1/2 cup sesame seeds
1 teaspoon onion powder
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter, melted (or more...)
12 bamboo skewers (I left these out... it didn't seem necessary when it was just Nick and me)

1. Mix peanut butter, coconut milk, oil, and curry paste in a bowl. Marinate the chicken tenders in this mixture for several hours in the refrigerator.
2. Preheat oven to 350°F. Line a baking sheet with foil and set aside.
3. Combine breadcrumbs, peanuts, sesame seeds, onion powder, salt, and pepper in a bowl.
4. Coat the chicken tenders with the breadcrumb mixture. Arrange the coated chicken strips on the foil.
5. Pour the melted butter over the chicken and bake for 1 hour. Remove from oven and let rest for 5 minutes. Push the skewers into one end of each strip going 2/3 of the way up into the chicken strip. Serve hot.

Indonesian Peanut Sauce

1/2 cup smooth peanut butter
1/2 cup water
1 tablespoon minced red chili pepper (jalapeno or serrano)
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon grated fresh ginger
2 teaspoons lemon juice
1 tablespoon soy sauce
2 tablespoons chopped peanuts

1. Heat the peanut butter and water in a sauce pan over low heat, whisking to smooth out the peanut butter.
2. Add the chili pepper, garlic, brown sugar, ginger, and lemon juice and continue to cook over low heat for a few minutes, stirring to prevent scorching.
3. Stir in the soy sauce and remove from heat.
4. Stir in the chopped peanuts.
5. Serve with a variety of things such as skewered shrimp, chicken, beef, or pork.